Thai Basil Fried Rice

Name: Thai Basil Fried Rice (Better Than Takeout)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Thai-inspired
Ingredients: 2 cups day-old cooked jasmine rice; 2 tbsp neutral oil; 3 cloves garlic, minced; 1 small shallot or 1/4 onion, diced; 1–2 red chilies, sliced (optional); 1 cup Thai basil leaves; 1–2 tsp Summa Salts Thai Basil Salt, to taste; 1 tbsp soy sauce; 1 tsp fish sauce (or extra soy); 1 tsp brown sugar or honey; 2 eggs (1 fried for topping, 1 for stir-fry); Optional proteins or veggies; Lime wedges

Better Than Takeout: Thai Basil Fried Rice

Fast, fragrant, and powered by Summa Salts Thai Basil Salt for restaurant-level flavor—at home.

Mouthwatering, weeknight-fast, and oh-so basil-forward.

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⏱️ Prep: 10 min

🍳 Cook: 10 min

👨‍👩‍👧‍👦 Serves: 2

🥄 Skill: Easy

Ingredients

2 cups day-old cooked jasmine rice (cold, fluffed)
2 tbsp neutral oil (avocado or canola)
3 cloves garlic, minced
1 small shallot or 1/4 yellow onion, finely diced
1–2 red chilies, sliced (optional for heat)
1 cup fresh Thai basil leaves, loosely packed
1–2 tsp Summa Salts Thai Basil Salt (to taste)
1 tbsp soy sauce
1 tsp fish sauce (or extra soy for vegetarian)
1 tsp brown sugar or honey
2 eggs (1 for stir-fry, 1 fried sunny-side for topping)
Optional add-ins: diced chicken, shrimp, tofu, or veggies
Lime wedges, for serving

Flavor Boost: Finish with a final pinch of Thai Basil Salt right before serving to wake up the herbs.

Directions

Make the topping egg. In a small skillet with a drizzle of oil, fry 1 egg sunny-side until edges crisp. Set aside.
Sizzle the aromatics. Heat a wok or large skillet over medium-high. Add oil, then garlic, onion/shallot, and chilies. Cook 30–60 seconds until fragrant.
Scramble & toss. Push aromatics to the side, crack in the second egg and scramble just to set. Add cold rice and break up clumps.
Sauce & season. Stir in soy, fish sauce, and sugar. Sprinkle Thai Basil Salt over the rice and toss until evenly coated and toasty, 2–3 minutes.
Add basil & finish. Fold in Thai basil leaves off the heat so they stay bright and aromatic.
Serve. Dish into bowls, top with the crispy fried egg, a final pinch of Thai Basil Salt, and lime.

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Pro Tips

Day-old rice = non-sticky. Fresh rice is too steamy—spread it on a tray to cool if you must use it.
High heat, quick toss. Let the rice toast a little for wok-kissed flavor.
Protein swap: Add cooked chicken, shrimp, crumbled tofu, or leftover steak in Step 4.
Vegetarian: Use soy instead of fish sauce and add extra basil salt to taste.

Why Thai Basil Salt?

It layers real Thai basil into crisp sea salt, so every bite lands with herby, anise-y brightness—no wilting or lost flavor. It’s our shortcut to “better than takeout.”

Love this recipe? Browse more easy weeknight ideas or grab Thai Basil Salt for your pantry.