Thai Basil Turkey Breakfast Fried Rice

Thai basil fried rice draws from Thailand’s beloved wok-tossed street meals, where fragrant herbs meet savory sauces in minutes. This breakfast spin folds in ground turkey, eggs, and plenty of fresh Thai basil for a one-pan morning kick.

Serves 4 · 10 min prep · 15 min cook

Estimate for one serving

• 395 cal
• 32g protein
• 34g carbs
• 14g fat

Every recipe here is free to read.

Ingredients

• 3 cups cold cooked jasmine rice
• 1 lb ground turkey
• 4 large eggs
• 4 cloves garlic
• 1 tsp Thai bird chilies or red pepper flakes
• 1 cup packed fresh Thai basil leaves
• 3 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 2 tbsp neutral oil
• 3 green onions
• 4 lime wedges

Instructions

1. 1Mince the garlic finely and thinly slice the green onions, keeping the white and green parts separate. If using fresh chilies, mince them; otherwise measure the red pepper flakes. Have the cold rice broken up so there are no large clumps.
2. 2Heat oil in a large wok or 12-inch skillet over high heat until just smoking. Crack the eggs directly into the pan and scramble quickly into large soft curds, about 45 seconds; transfer the eggs to a clean plate.
3. 3Add the remaining oil to the same pan, then add the ground turkey. Break it apart with a spatula and cook undisturbed for 1 minute to brown, then stir-fry until no pink remains and the edges crisp slightly, about 4 to 5 minutes total.
4. 4Push the turkey to the sides, add the garlic, chili, and white parts of the green onions to the center, and stir-fry for 20 to 30 seconds until fragrant but not burned.
5. 5Add the cold rice to the pan and toss vigorously to coat every grain with the turkey and aromatics. Spread the rice out and let it sit 30 seconds between tosses so some grains toast and develop a light crust, about 2 to 3 minutes total.
6. 6Stir together the soy sauce, fish sauce, and brown sugar in a small bowl, then pour the mixture over the rice. Toss continuously until the liquid is absorbed and the rice turns a uniform light brown, about 1 minute.
7. 7Return the scrambled eggs to the pan along with the Thai basil leaves and green onion tops. Toss just until the basil wilts and turns glossy, about 30 seconds, then remove from heat.
8. 8Taste and adjust seasoning if needed, then divide among bowls. Serve immediately with lime wedges for squeezing over the top so the bright acidity cuts the savory richness.