Gluten-Free Spicy Thai Basil Fried Rice
By the Gluten Free Recipes team ·
Ignite your taste buds with this vibrant and aromatic gluten-free Thai basil fried rice, bursting with fresh herbs and a delightful spicy kick. The fluffy rice, tender protein, and crisp vegetables create a satisfying medley of textures in every bite.
At a glance: This easy lunch recipe yields 4 servings in about 30 minutes (10 min prep, 20 min cook). It uses 10 ingredients — including cooked and chilled rice, protein of choice, mixed fresh vegetables — and walks through 6 steps. Updated . Browse more lunch recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Spicy Thai Basil Fried Rice: When preparing this lunch recipe, exercise caution with all packaged ingredients, especially sauces and seasonings, to ensure they are certified gluten-free. Be mindful of shared cooking surfaces and utensils that may have come into contact with gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Spicy Thai Basil Fried Rice: This recipe is naturally gluten-free by using certified gluten-free tamari or coconut aminos and avoiding any gluten-containing grains. Always check labels for certification.
Ingredients
- 3 cups cooked and chilled rice (day-old is best)
- 1 cup protein of choice (diced chicken, peeled shrimp, firm tofu cubes, or chickpeas)
- 2 cups mixed fresh vegetables, chopped (e.g., bell peppers, snap peas, broccoli florets, carrots)
- 1/2 cup fresh Thai basil leaves, roughly chopped
- 2 tbsp gluten-free tamari or coconut aminos
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1-2 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional, for extra heat)
- 2 tbsp neutral cooking oil (like avocado or canola)
Instructions
- 1
Heat the neutral cooking oil in a large skillet or wok over medium-high heat until shimmering, about 1-2 minutes. Add the minced garlic and red pepper flakes (if using), and sauté for about 30 seconds until fragrant, being careful not to burn them.
- 2
Add your chosen protein to the hot skillet and cook until it's browned and cooked through, which should take about 5-7 minutes for chicken or tofu, and 2-3 minutes for shrimp. If using chickpeas, simply warm them through for about 2 minutes.
- 3
Toss in the chopped fresh vegetables and stir-fry for another 3-5 minutes until they are tender-crisp, retaining a slight bite and vibrant color. The vegetables should still have a pleasant crunch.
- 4
Add the cooked and chilled rice to the skillet, breaking up any clumps with your spatula. Stir and toss everything together for about 5-7 minutes, allowing the rice to heat through and lightly crisp up. You're looking for the rice to be fluffy and slightly toasted.
- 5
In a small bowl, whisk together the gluten-free tamari (or coconut aminos), rice vinegar, and sesame oil to create the sauce. Pour this mixture over the rice and vegetable mixture in the skillet. Stir well to coat everything evenly.
- 6
Finally, stir in the chopped fresh Thai basil leaves. Cook for an additional 1-2 minutes, just until the basil wilts and releases its aromatic fragrance. Serve immediately for the best texture and flavor.
Nutrition (per serving)
Tips & Notes
- Grate carrots fresh on the large holes of a box grater for the best moisture and texture in baked goods.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
- Pound chicken breasts to an even thickness so they cook uniformly without drying out on the edges.
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