Basil Fried Rice
on Jun 26, 2019, Updated Sep 10, 2026
This post may contain affiliate links.
This easy basil fried rice is a quick and flavourful way to turn leftover rice into a simple weeknight meal. Made with bell pepper, peas, corn, fresh basil, garlic and ginger, it comes together in about 20 minutes in one skillet.
Serve it on its own or add your favourite protein such as tofu, tempeh or edamame. It’s also easy to customize with extra vegetables or a little chili crisp for heat.
Why You’ll Love Basil Fried Rice
- It’s a quick and easy dish you can whip up in about 20 minutes with leftover rice.
- You can easily customize it with extra veggies, spice or protein.
- It’s a great option for a meal prep.
- It’s packed with fresh basil, colourful vegetables and savoury flavour.
Ingredients You’ll Need
Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe.
- Rice: Use your choice of cooked and chilled rice. You can use basmati, jasmine or brown rice. If you don’t have leftover rice ready to use, chill cooked rice on a sheet pan in the fridge before using in the recipe.
- Sesame Oil: Sesame oil adds a nutty, savoury flavour to the fried rice. Regular or toasted sesame oil can be used.
- Bell Pepper: I like using red bell pepper for colour and sweetness, but any colour will work.
- Peas and Corn: Frozen peas and corn are convenient but you can also use canned.
- Basil: Fresh basil is the key ingredient and adds a bright, aromatic flavour. Thai basil can be used if you have it, but regular fresh basil works well.
- Garlic and Ginger: Fresh garlic and ginger add a savoury, aromatic base to the dish. I recommend using fresh ginger but if you don’t have any, you can substitute 1 tsp ground ginger or omit it.
- Soy Sauce: Adds salt and savoury umami flavour. Use tamari if you’d like to make the recipe gluten-free.
- Sugar: Use brown sugar or coconut sugar. A small amount balances the savoury and salty flavours in the sauce.
Variations
- Add Protein: Add up to 1 cup shelled edamame, mix in scrambled egg or tofu scramble or serve with crispy tofu or tempeh.
- Extra Vegetables: Add up to 1 cup additional veggies such as zucchini, mushroom, carrot.
- Add Spice: Add 1-2 Thai chilis with the garlic and ginger or serve topped with chili crisp.
- For Serving: Chili crisp, sriracha, lime wedges, cilantro, more basil, sesame seeds.
How to Make Basil Fried Rice
- Heat the sesame oil in a large skillet or wok over medium-high heat. Add the bell pepper and onion and cook for 3–4 minutes, stirring occasionally, until they begin to soften.
- Add the garlic, ginger, chili flakes and whites of the green onion and cook for about 1 minute, stirring frequently, until fragrant.
- Add the chilled cooked rice, peas, corn, soy sauce and sugar. Stir well to combine, then spread the mixture into an even layer across the pan. Let it cook undisturbed for 2-3 minutes, then stir and spread it out again. Repeat once or twice until the rice is hot and lightly crisped.
- Remove from the heat and stir in the fresh basil and remaining green onion. Taste and adjust the seasoning as needed. Serve immediately.
Expert Tips
- Use cold rice. Chilled leftover rice has a firmer, drier texture that works best for fried rice and helps prevent it from becoming mushy.
- Use a large, hot pan. A large skillet or wok gives the rice enough room to spread out and cook evenly. Make sure the pan is hot before adding the ingredients.
- Don’t constantly stir the rice. Once you add the rice, spread it into an even layer and let it cook undisturbed for around 2 minutes. Stir, spread it out again, and repeat. This gives the rice a chance to develop some crisp edges.
FAQs
Can I use freshly cooked rice?
Yes, but cold leftover rice is best for fried rice. If using freshly cooked rice, spread it out on a sheet pan and refrigerate until chilled before cooking. The best option is to use rice cooked the day before.
What type of rice is best for fried rice?
Basmati, jasmine and brown rice all work well. The most important factor is that the rice is cooked, cooled and relatively dry before adding it to the pan.
Can I use frozen peas and corn?
Yes. Add them directly to the pan with the rice, soy sauce and sugar. There’s no need to thaw them first.
How to Store
- Store leftover basil fried rice in an airtight container in the refrigerator for up to 4 days.
- To freeze: Allow the fried rice to cool completely in the fridge, then transfer it to a freezer-safe container or freezer bag. Freeze for up to 3 months. For easy meal prep, freeze individual portions.
- To reheat: Thaw in the refrigerator if frozen, then reheat in a skillet over medium heat until heated through. You can also reheat individual portions in the microwave.
If you make this recipe, please consider leaving a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. Thanks for trying my recipes! – Deryn
Basil Fried Rice
This easy basil fried rice is a quick and flavourful way to use leftover rice. Made with bell pepper, peas, corn, fresh basil, garlic and ginger, it comes together in about 20 minutes for an easy weeknight meal or meal prep lunch.
Ingredients
- 2 tsp sesame oil
- 1 small white onion, diced (approx. 1 cup)
- 1 red bell pepper, chopped
- 5 cloves garlic, minced or crushed
- 1 tbsp minced ginger
- 1/2 tsp red pepper flakes
- 3 green onions, finely chopped, whites and green separated
- 3 cups cooked and chilled rice
- 2 tbsp soy sauce or gluten-free tamari, 30 mL
- 2 tsp coconut sugar or brown sugar, 15 g
- 1 cup green peas
- 1 cup corn
- 1 cup lightly packed Thai basil leaves*, 50 g
- salt and black pepper, to taste
Instructions
- Heat sesame oil in a large skillet or wok over medium-high heat. Add the bell pepper and onion and cook for 3–4 minutes, stirring occasionally, until softened.
- Add the garlic and ginger and cook for 1 minute, stirring frequently, until fragrant.
- Add the chilled cooked rice, peas, corn, soy sauce and sugar. Stir well to combine, then spread the mixture into an even layer across the pan. Let cook undisturbed for 2-3 minutes, then stir, scrapping up any browned bits and spreading out again. Repeat once or twice until the rice is hot and lightly crisped.
- Remove from heat and stir in the fresh basil, green onion and black pepper. Taste and adjust seasoning as needed. Serve right away with your favourite toppings like sesame seeds, chili crisp, lime or sriracha.
Notes
If you don’t have Thai basil available, you can make this recipe with 1 cup chopped Italian basil.
Leftover rice can be stored in an airtight container in the fridge for up to 4 days. Reheat on these stovetop in a pan or in the microwave. To freeze, cool completely in the fridge then transfer to a freezer bag or container and freeze up to 3 months. Thaw in the fridge before reheating.
Nutrition
Serving: 1serving, Calories: 208kcal, Carbohydrates: 43g, Protein: 7g, Fat: 2g, Sodium: 550mg, Potassium: 379mg, Fiber: 5g, Sugar: 10g, Vitamin A: 112IU, Vitamin C: 59mg, Calcium: 41mg, Iron: 2mg
Like this recipe? Rate and comment below!
This looks great! I want to try this this weekend, but should I use 2 cups of basil or 1? You said you used 2 cups and the ingredient list calls for 1 cup. Just want my first attempt to be perfect! Thanks 🙂
1 cup tightly packed, thanks.
I made this last night and it is delicious! My husband and 5 year old loved it as well! I ate it again today for lunch and I think it was even better after the flavors soaked together overnight. Glad I made extra! Thank you!
So glad you guys enjoyed it, Stacy! Thanks for letting me know.
Super easy, very teaty recipe. What I love about all these recipes is that you can’t go wrong.
So glad you enjoy it, Carolyn! Thank you so much for the review, it’s much appreciated!
Can’t wait to try this! Do you know the nutritional facts on this dish?
Hi, I’ve added then nutrition facts to the recipe. Enjoy!
This looks delicious. Can it be frozen for meal prep?
You could. Cool completely in the fridge then transfer to a freezer-safe container or bag and freeze up to 2 months. Thaw in the fridge then reheat. Thanks!
Made this- with the tofu scramble, and it was delicious! Perfect combination of flavors.
Wonderful! It is so good, isn’t it?
This is great when you need to use up some vegetables. So tasty and easy to make loved it.
This is DELISH!!! Made it tonight. So hearty and fulfilling
Glad you enjoyed it!! I love this one too. Thanks for the comment, Jaacquie!
Fantastic! At first i thought too much pepper but its good and spicy. I love scrambled tofu so was excited to whip it up and add it.
Awesome! So glad you tried it with the added tofu scramble. It’s a bit spicy for sure, but just enough heat for me. Thanks for the feedback!