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Holy Basil Fried Rice | Khao Pad Gaprow | ข้าวผัดกระเพรา

Holy Basil Fried Rice | Khao Pad Gaprow | ข้าวผัดกระเพรา

This time of year is one of my favorites.  The sun is shining, the flowers are in full bloom, and it’s finally warm enough to really enjoy the outdoors.  If all of these things weren’t enough, since starting to cook Thai food I’ve discovered yet another reason to love this time of year.  That’s because this is when fresh bunches of Thai basil, holy basil, and lemon basil start showing up at farmer’s markets and Asian grocery stores.

Whenever I find holy basil (bai gaprow/ใบกะเพรา), I always make pad gaprow with chicken or pork, generally several times.  I also usually have enough holy basil to make pad kee mao (drunken noodles) at least once.  Sometimes I’ll even experiment with potak soup, although I have to admit this recipe is still in development, so sometimes it seems like too big of a gamble to take with my precious holy basil.

Holy Basil Fried Rice | Khao Pad Gaprow | ข้าวผัดกระเพรา

After finding holy basil at the markets this weekend, I decided to try something new in addition to my usual go-to dishes.  I made khao pad gaprow or fried rice with holy basil.  This dish is very similar to pad gaprow, but differs in that you add rice to the main components of the dish rather than serving it alongside white jasmine rice.  Since the boyfriend and I both love pad gaprow so much, I knew that we’d love this as well.

Holy Basil Fried Rice | Khao Pad Gaprow | ข้าวผัดกระเพรา

I followed the basic recipe for pad gaprow, adding the jasmine rice towards the end and continuing to stir fry until it absorbed all of the delicious sauces.  A little additional soy sauce (or fish sauce if you prefer) was needed to compensate for all of the rice.  I also ended up adding some Chinese long beans which helped give the fried rice a satisfying crunchy texture.  In the end, though, the star of the show was the holy  basil, which is just as it should be.

Holy Basil Fried Rice | Khao Pad Gaprow | ข้าวผัดกระเพรา

Holy Basil Fried Rice | Khao Pad Gaprow | ข้าวผัดกระเพรา


Holy Basil Fried Rice | Khao Pad Gaprow | ข้าวผัดกระเพรา

Makes 2 servings

Holy Basil Fried Rice | Khao Pad Gaprow | ข้าวผัดกระเพรา


  • 3 cloves garlic, chopped finely
  • 2 red Thai chili peppers, chopped finely
  • 1/2 cup pork, chopped coarsely
  • 1/2 cup Thai holy basil leaves
  • 1/4 cup Chinese long beans, cut into 1" pieces
  • 1 Tablespoon oyster sauce
  • 1 teaspoon thick black soy sauce
  • 2 teaspoons thin soy sauce
  • 2 cups cooked jasmine rice, left out for 1-2 hours to harden slightly
  • 2 eggs


  1. Heat your wok until it's very hot, then add 1-2 Tablespoons oil. Add the minced garlic and chilis and stir fry until the garlic is golden brown.
  2. Add the chopped pork and cook until it's done. While it's cooking, add the oyster sauce and soy sauces.
  3. Then add the long beans and cook until they are almost done, but still firm.
  4. Add the cooked rice and mix together with everything until it absorbs all of the sauces and is uniformly brown.
  5. Toss in the holy basil leaves and then remove from the heat.
  6. Fry an egg in some hot oil and then place on top of the fried rice. Serve and enjoy!

10 comments… add one
  • Timmy Taylor July 10, 2018, 11:29 am

    All you need to do now is to learn how to fry and egg without burning it around the outside, I hate that crispy outside on a fried egg, lol. This dish is what the kids who were rescued from the flooded cave in Thailand asked for, but the stipulated ‘make sure the fried egg isn’t all burnt and crispy around the outside, we haven’t been stuck in a cave for 2 weeks just to have crispy burnt fried eggs on our Holy Basil Fried Rice’.

  • GChow June 1, 2015, 7:37 am

    Love your recipes. Your recipes are easy to followed and authentic. Please keep sharing. I love Thai food and my Thai husband.

    • Rachel June 1, 2015, 2:45 pm

      Thanks, GChow!

  • El mauri September 8, 2013, 6:38 am

    Mate! your receipe kicks ass!!
    I love it!

    • Rachel September 9, 2013, 2:09 am

      Awesome! So glad to hear it!

  • Ley May 28, 2013, 2:06 am

    Hi Hi,
    Lovely! love all your sharing on thai cook, really authentic one.
    Your blog is a Germ for me.

    • Rachel May 28, 2013, 2:30 am

      Thanks, Ley!

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