Can I use brown rice instead of white rice?

Yes! Brown rice adds a nutty flavor and holds up well in this dish.

Can I make this vegetarian?

Absolutely — skip the fish sauce and use tofu or more mushrooms for protein.

Can I use store-bought pesto?

Yes! While homemade Thai basil pesto adds extra flavor, store-bought works fine in a pinch.

Thai Basil Pesto Rice (Easy Stir Fry)

Name: Pesto Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
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

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

Scale

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

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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