This Thai Basil Pesto Rice is where Thai comfort meets Italian flair — fragrant jasmine rice, juicy chicken, and mushrooms stir fried in a rich, garlicky Homemade Thai Basil Pesto bursting with herbs and umami.
Make It a Pesto Week! Whip up a batch of my Homemade Thai Basil Pesto Sauce and use it in Thai Basil Pesto Avocado Soup, Pasta with Pesto and Shrimp, or Thai Basil Pesto Grilled Cheese for a week of easy, herby meals.
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Inspiration for This Recipe
Urged on by my time on The Great American Recipe, this dish pushed me to expand and create new recipes that blend my Thai roots with the cozy flavors my American family loves.
Whether served as a quick main or easy side, it’s a vibrant weeknight favorite — think pesto pasta meets Thai fried rice. It’s quick, flavorful, and the perfect way to turn leftover rice into something bold and satisfying.
More similar rice recipes that you might love too are pandan jasmine rice and coconut rice. Both are excellent as side dish for your holiday feast.
Ingredients
- Chicken. Tender, juicy, and quick to cook — perfect for absorbing all that pesto goodness. You can substitute with shrimp, tofu, or leftover turkey.
- Onion. Adds sweetness and depth as it caramelizes.
- Mushrooms. Brings a meaty, earthy layer that complements the basil and garlic.
- Garlic. The aromatic backbone of every great Thai stir-fry.
- Oil. Use scallion oil or neutral oil for frying
- Cooked Jasmine rice. Cold day-old jasmine or long-grain white rice gives the best texture.
- Thai basil pesto. My homemade version adds fresh, nutty flavor and a Thai twist with fish sauce and lime. Read more about different types of Thai basil here.
- Fish sauce. Adds savory umami — a few drops go a long way.
- Soy sauce. Balances the saltiness with depth and color.
- Vinegar or lime juice. A touch of acid brightens the dish.
- Salt & pepper. For final seasoning.
How to Make Thai Basil Pesto Fried Rice
- Sauté garlic and onion. Heat oil in a wok or large pan over medium-high heat. Add garlic and onion and cook for 3–4 minutes until fragrant.
- Add mushrooms. Stir in mushrooms and cook until softened and lightly browned.
- Add chicken. Add sliced chicken, season with salt and pepper, and stir-fry until fully cooked, about 5 minutes.
- Stir in pesto. Mix in the Thai basil pesto and toss until the chicken and mushrooms are evenly coated and vibrant green.
- Add rice. Stir in the cooked rice, breaking up clumps, and toss until heated through.
- Season and serve. Add fish sauce, soy sauce, and vinegar (or lime juice). Toss well, adjust to taste, and serve hot straight from the wok. Garnish with fresh Thai basil, crushed peanuts, and a squeeze of lime.
How to serve: It’s perfect on its own as a side dish for Thanksgiving or paired with Thai green seafood sauce, cilantro dressing, Prik Nam Pla or Prik Nam Som Dong for some extra zing and kick.
Helpful Kitchen Tips
- Use day-old rice — it’s drier and fries up beautifully.
- Don’t overcrowd the pan; it helps keep everything crisp, not soggy.
- If using fresh rice, spread it on a tray and chill for 15–20 minutes first.
- For a vegetarian option, skip the fish sauce and add more of soy sauce instead.
- Want more richness? Add a drizzle of scallion oil at the end for a silky fragrant twist.
Kitchen Tip: No Day-Old Rice? No Problem!
If you forgot to make rice ahead, spread freshly cooked rice on a baking sheet and chill it in the fridge for 20–30 minutesto dry it out. This quick trick helps mimic day-old rice, giving you that perfect, slightly firm texture that fries up beautifully without turning mushy.
How to Store Leftovers
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet over medium heat or microwave with a splash of water. You can also freeze for up to 1 month — just thaw and reheat for a quick weeknight meal.
Other Thai Fried Rice You’ll Love
- Tom Yum fried rice
- Green curry fried rice
- Thai basil fried rice
- Yellow fried rice
- Thai Shrimp fried rice
- Pineapple fried rice
FAQ
Yes! Brown rice adds a nutty flavor and holds up well in this dish.
Absolutely — skip the fish sauce and use tofu or more mushrooms for protein.
Yes! While homemade Thai basil pesto adds extra flavor, store-bought works fine in a pinch.
Pesto Rice
- Total Time: 30 minutes
- Yield: 5 servings 1x
- Diet: Low Lactose
Description
This Thai Basil Pesto Rice is where Thai comfort meets Italian flair — fragrant jasmine rice, juicy chicken, and mushrooms stir fried in a rich, garlicky Homemade Thai Basil Pesto bursting with herbs and umami.
Ingredients
- 10 oz chicken breast, thinly sliced
- 1 large onion, diced
- 6 oz mushrooms, sliced
- 6-7 cloves garlic, minced
- 2 tbsp oil
- 3 cups cooked rice (preferably day-old jasmine rice)
- 6 tbsp Thai basil pesto
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 1 tbsp vinegar or lime juice
- ¼ tsp white pepper
- Salt and black pepper to taste
- Garnish: chopped Thai basil, lime wedges, and crushed peanuts
Instructions
- Sauté garlic and onion. Heat oil in a wok or large pan over medium-high heat. Add garlic and onion and cook for 3–4 minutes until fragrant.
- Add mushrooms. Stir in mushrooms and cook until softened and lightly browned.
- Add chicken. Add sliced chicken, season with salt and pepper, and stir-fry until fully cooked, about 5 minutes.
- Stir in pesto. Mix in the Thai basil pesto and toss until the chicken and mushrooms are evenly coated and vibrant green.
- Add rice. Stir in the cooked rice, breaking up clumps, and toss until heated through.
- Season and serve. Add fish sauce, soy sauce, and vinegar (or lime juice). Toss well, adjust to taste, and serve hot straight from the wok. Garnish with fresh Thai basil, crushed peanuts, and a squeeze of lime.
Notes
- Use day-old rice — it’s drier and fries up beautifully.
- Don’t overcrowd the pan; it helps keep everything crisp, not sogging.
- If using fresh rice, spread it on a tray and chill for 15–20 minutes first.
- For a vegetarian option, skip the fish sauce and add more of soy sauce instead.
- Want more richness? Add a drizzle of scallion oil at the end for a silky fragrant twist.
- Helpful Rice Tips: If you forgot to make rice ahead, spread freshly cooked rice on a baking sheet and chill it in the fridge for 20–30 minutesto dry it out. This quick trick helps mimic day-old rice, giving you that perfect, slightly firm texture that fries up beautifully without turning mushy.
- Prep Time: 15
- Cook Time: 15
- Category: fusion
- Method: stir fry
- Cuisine: Thai
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Hi there, I’m Suwanee!
I’m the person behind this Thai food blog. I spent the first thirteen years of my childhood in Thailand, where I fell in love with the flavors of Thai cooking. What started as sharing recipes from my kitchen has grown into a journey from home cook to restaurant chef — and now one of just eight contestants chosen nationwide for PBS’s The Great American Recipe, Season 4. You’re in the right place if you love to cook Thai food. Come by often, and let’s get cooking!
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