Fried Rice with Cilantro

Fried Rice with Cilantro

193 Reviews 13 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m

“A delicious fried rice. You can use either chicken, pork, bacon or seafood - great with calamari and prawns.”

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Adjust Servings

Original recipe yields 4 servings



  1. Heat the oil in a wok or large skillet, over medium-high heat. Fry the garlic until golden, then add the chili pepper and chicken meat, and stir-fry until cooked through.
  2. When the chicken is cooked, add the rice, sugar, fish sauce, and soy sauce. Cook over medium heat, stirring gently. When the mixture is well blended, stir in the green onions, basil, and cilantro. Cook for 1 more minute, then serve hot.

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Reviews (193)

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This was fabulous. We eat a lot of Thai food, so the ingredients really caught my eye. The only changes I made this time were: substituted one of the tbl of veg oil with sesame oil, prawns instead of chicken, reserved one of the tbl of cilantro and sprinkled it on top of the rice to serve, and squeezed fresh lime over the entire dish. My husband said it reminded him of the rice he had in Thailand. (I did not know what kind of "green" chile the original recipe calls for. In San Diego, all types of chiles are available, so I used jalapeno.) Next time, I will add an egg, reduce the oil by at least a tbl, and top with chopped roasted peanuts (unsalted). 03/22/09: I have made this recipe several times since this review. Now I use a bit less oil, but still use 2 parts canola to 1 part sesame oil. Before I add the rice I scramble in 1-3 beaten eggs (sometimes I double the recipe). I add the unsalted chopped peanuts before serving. I have also made with just chicken, just shrimp, and a mixture of chicken and shrimp. It is so good.

Practically Organic Girl

Practically Organic Girl

This is EXCELLENT! It makes a great base for fried rice, with limitless options for add-ins. I made mine without the chicken and cilantro; threw in a handful of julienned carrots with the garlic and cooked for a couple of minutes; turned the heat up really high and added the rice, then made a well in the center and scrambled an egg and mixed it in. I then added the sugar, fish sauce, and soy sauce, along with a scant teaspoon of sesame oil, which in my opinion is a necessary ingredient for authentic-tasting fried rice. Don't skimp on the fresh basil either; wow, that is a great taste! I don't have a wok or a gas stove, but even with a large skillet on an electric stove, this worked really well. Just remember to turn the heat up really high before adding in the rice, so that it cooks quickly and doesn't get "gummy". My DH raved about this fried rice!! He thought it was fantastic, and my 3-year old gobbled it up as well. Be sure to double the recipe if you want to have even a chance at leftovers. It's good cold or rewarmed. This will become a staple in my recipe repertoire.



I am eating this as we speak. I made exactly as written except I used olive oil instead of vegetable oil. It is so easy to throw together and is not your traditional fried rice that I am used to but is a welcome change. Great taste!

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Amount Per Serving (4 total)

  • Calories
  • 634 cal
  • 32%
  • Fat
  • 17.3 g
  • 27%
  • Carbs
  • 84.4 g
  • 27%
  • Protein
  • 32.8 g
  • 66%
  • Cholesterol
  • 68 mg
  • 23%
  • Sodium
  • 562 mg
  • 22%

Based on a 2,000 calorie diet



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Fried Rice I


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Egg Fried Rice