Spicy Lemon-Basil Chicken Fried Rice

🕒 Prep: 10 min
🔥 Cook: 15 min
🍽 Serves: 8

If you're craving something bold and flavorful, this Spicy Lemon-Basil Chicken Fried Rice is the dish for you. It's a delightful twist on a classic favorite, loaded with vibrant ingredients and a punchy zest that makes it perfect for any meal.

Why You'll Love This Recipe

  • Quick and easy to whip up in under 30 minutes.
  • A great way to use leftover rice.
  • Packs a punch of flavor with a spicy, tangy kick.
  • Loaded with fresh veggies for a satisfying crunch.
  • Perfect balance of protein, carbs, and greens.

Ingredients

2 tbsp vegetable oil
1 lb chicken breast, diced
1 tsp salt
1/2 tsp black pepper
4 cups cooked jasmine rice
2 large eggs, beaten
1 red bell pepper, diced
1 cup sugar snap peas, trimmed
3 cloves garlic, minced
1/4 cup soy sauce
2 tbsp fish sauce
1 tbsp sriracha
1/2 cup fresh basil leaves, chopped
Zest and juice of 1 lemon
2 green onions, sliced

Step-by-step Instructions

Start by heating 1 tablespoon of vegetable oil in a large skillet over medium-high heat. While the oil is heating, season the diced chicken with salt and pepper. Once the skillet is hot, add the chicken and let it cook until browned and cooked through, which should take about 5 to 6 minutes. Transfer the cooked chicken to a plate and set it aside for now.

In the same skillet, add the remaining tablespoon of oil. Pour in the beaten eggs and scramble them gently until they're just set. Push the eggs to the side of the skillet to make space for the veggies.

Add the diced red bell pepper and trimmed sugar snap peas to the skillet. Stir-fry these for about 3 to 4 minutes until they're crisp-tender. Toss in the minced garlic and stir for another 30 seconds, just until you can smell its wonderful aroma.

Now, add the cooked jasmine rice, soy sauce, fish sauce, and sriracha to the skillet. Stir everything well to ensure the rice is evenly coated with the sauces. Return the cooked chicken to the skillet and mix thoroughly with the rice and vegetables.

Fold in the chopped basil leaves, lemon zest, and juice. Stir to incorporate these fresh flavors and let the dish heat through for an additional 2 to 3 minutes. Before serving, sprinkle the sliced green onions over the top for a pop of color and flavor.

Tips & Tricks

  • Use day-old rice for the best texture—freshly cooked rice can be too sticky.
  • If you like more heat, add extra sriracha or a pinch of chili flakes.
  • Chop all your ingredients beforehand; this makes the cooking process smoother and quicker.

Serving Suggestions

This dish is perfect on its own, but you can serve it with a simple side salad to add a refreshing contrast. A cold cucumber salad with a light vinaigrette pairs wonderfully. If you're looking to add more protein, a fried egg on top is a delightful addition.

Frequently Asked Questions

Can I use a different type of rice?
Yes, you can use any long-grain rice you have on hand. Just be sure it's cooked and cooled before using.
Is there a substitute for fish sauce?
If you don't have fish sauce, soy sauce or tamari can be used, although it will alter the flavor slightly.
Can I make this vegetarian?
Absolutely! Just omit the chicken and consider adding tofu or extra veggies like mushrooms.

Ingredients Explained

The heart of this dish is the chicken breast, which provides a lean protein base. Seasoned with salt and black pepper, it adds a savory depth. Jasmine rice is fluffy and aromatic, perfect for soaking up the flavorful sauces. The eggs bring a rich texture, while red bell pepper and sugar snap peas add sweetness and crunch. Garlic enhances the aroma, and a mix of soy sauce, fish sauce, and sriracha creates a savory, spicy sauce. Basil leaves introduce a fresh, herby note, and the lemon zest and juice brighten everything up. Finally, green onions add a touch of mild, oniony freshness.

Simplified Instructions

1. Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat.
2. Season the diced chicken with salt and pepper, then add to the skillet. Cook until browned and cooked through, about 5-6 minutes.
3. Remove chicken from the skillet and set aside.
4. In the same skillet, add remaining vegetable oil. Pour in the beaten eggs and scramble until just set, then push to the side of the skillet.
5. Add red bell pepper and sugar snap peas to the skillet. Stir-fry for 3-4 minutes until crisp-tender.
6. Stir in minced garlic and cook for another 30 seconds until fragrant.
7. Add the cooked rice, soy sauce, fish sauce, and sriracha to the skillet. Stir well to combine everything.
8. Return the cooked chicken to the skillet, mixing thoroughly with the rice and vegetables.
9. Add basil leaves, lemon zest, and juice. Stir to incorporate and heat through for another 2-3 minutes.
10. Sprinkle with green onions before serving.

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