Jasmine RIce is fragrant and chewy for any rice dish. Leftover Jasmine Rice from a previous meal can be ideally used for this stir fry.

Prep time: 15 min

Cook time: 120 min

Total time: 135 min

Basil Fried Rice
Copyright Recipe © 2015 Woodland Foods


Makes 4 servings

  • 1 1/2 Cups Thai Jasmine Rice, uncooked

  • 1/4 Cup Vegetable Oil

  • 6 Cloves Garlic, minced

  • 2 Fresh Red Thai Chiles, minced (with seeds)

  • 2 Boneless Skinless Chickean Breasts, cut into bite-sized pieces

  • 1/2 Cup Chinese Long Beans (Or Green Beans), cut into 1-inch pieces

  • 1/2 Red Bell Pepper, thinly sliced

  • 2 Tablespoons Oyster Sauce

  • 2 Tablespoons Black Soy Sauce

  • 1/4 Cup Soy Sauce

  • 1/2 Cup Yellow Onion, thinly sliced

  • 1 Cup Basil Leaves


  1. Place Thai Jasmine Rice in medium saucepan, and add 2-1/4 cups water. Bring to a boil over high heat. Cover, reduce heat to low and simmer 20 minutes, until rice is tender and all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with fork. You should have about 4 cups of cooked rice.

  2. Spread cooked rice on baking sheet and cool to room temperature.

  3. Preheat wok until very hot. Add vegetable oil and wait 15 seconds for oil to heat. Add garlic and chiles, and stir-fry until garlic is golden-brown.

  4. Add chicken, and stir-fry until cooked through, about 5 minutes. Add long beans, bell pepper, oyster sauce and both soy sauces. Continue to toss and stir-fry until vegetables are well-coated with sauce and long beans are nearly tender.

  5. Add onion, and stir-fry 30 seconds more. Onions should be translucent but not quite soft.

  6. Add rice, breaking up any clumps and tossing thoroughly to incorporate all ingredients. Add basil, and immediately remove from heat. Toss once more to combine. Serve immediately.