Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 cups (300 g) jasmine rice + 2 1/4 cups (540 ml) water + 1/2 teaspoon kosher salt
- 2 tablespoons neutral oil (canola, avocado, or grapeseed), divided
- 1 pound (454 g) ground lamb
- 6 cloves garlic, finely chopped
- 2–4 Thai bird’s eye chilies, thinly sliced (or 1–2 serranos), plus more to serve
- 1/4 cup (60 ml) fish sauce
- 1 tablespoon light brown sugar
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons water
- 2 packed cups (60 g) fresh Thai basil leaves (or sweet basil in a pinch)
- 1 teaspoon toasted sesame oil (optional)
- 1/2 cup (about 2.5 oz / 70 g) thinly sliced cucumber (optional, for serving)
- 1 lime, cut into wedges (optional, for serving)
Do This
- 1. Rinse rice; simmer with water and salt, covered, 15 minutes. Rest off heat 10 minutes.
- 2. Stir together fish sauce, brown sugar, soy sauce, and water.
- 3. Heat 1 tablespoon oil in a wok or skillet over high heat for 1 minute.
- 4. Add garlic and chilies; stir-fry 20–30 seconds until fragrant.
- 5. Add lamb; cook 5–7 minutes, breaking it up, until browned and at least 160°F (71°C).
- 6. Pour in sauce; boil 45–60 seconds to glaze. Turn off heat; toss in basil to wilt.
- 7. Spoon lamb basil stir-fry over jasmine rice; finish with extra chilies and lime if you like.
Why You’ll Love This Recipe
- Big Thai-inspired flavor from garlic, chilies, fish sauce, and fresh basil in under 45 minutes.
- Lamb’s richness stands up beautifully to the salty-sweet, spicy sauce.
- Weeknight-friendly: one pan for the stir-fry, one pot for the rice.
- Easy to customize for heat level, and great for meal prep.
Grocery List
- Produce: garlic (6 cloves), Thai bird’s eye chilies (2–4) or serranos, Thai basil (2 packed cups), lime (1, optional), cucumber (optional)
- Dairy: none
- Pantry: jasmine rice, fish sauce, low-sodium soy sauce, light brown sugar, neutral oil (canola/avocado/grapeseed), toasted sesame oil (optional), kosher salt
Full Ingredients
Jasmine rice
- 1 1/2 cups (300 g) jasmine rice
- 2 1/4 cups (540 ml) water
- 1/2 teaspoon kosher salt
Stir-fry sauce
- 1/4 cup (60 ml) fish sauce
- 1 tablespoon light brown sugar
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons water
- 1 teaspoon toasted sesame oil (optional, added at the end for aroma)
Lamb and aromatics
- 1 pound (454 g) ground lamb
- 2 tablespoons neutral oil (canola, avocado, or grapeseed), divided
- 6 cloves garlic, finely chopped (about 2 tablespoons)
- 2–4 Thai bird’s eye chilies, thinly sliced (or 1–2 serranos), adjust to your heat preference
Herbs and serving
- 2 packed cups (60 g) fresh Thai basil leaves, stems removed
- Lime wedges (optional)
- Thinly sliced cucumber (optional, for a cool crunchy contrast)
- Extra sliced chilies (optional, for serving)
Step-by-Step Instructions
Step 1: Cook the jasmine rice
Rinse 1 1/2 cups jasmine rice in a fine-mesh strainer under cool water until the water runs mostly clear, about 30–60 seconds. Add the rice to a medium saucepan with 2 1/4 cups water and 1/2 teaspoon kosher salt.
Bring to a boil over high heat, then immediately reduce to low so the rice simmers gently. Cover with a tight-fitting lid and cook for 15 minutes (do not lift the lid). Remove from heat and let it rest, still covered, for 10 minutes. Fluff with a fork.
Step 2: Mix the sauce
In a small bowl, whisk together 1/4 cup fish sauce, 1 tablespoon light brown sugar, 1 tablespoon low-sodium soy sauce, and 2 tablespoons water. Set near the stove so it’s ready to go (stir-fries move fast).
Step 3: Prep the aromatics and basil
Finely chop 6 cloves garlic. Thinly slice 2–4 Thai chilies (use fewer for mild, more for spicy). Pick the Thai basil leaves off the stems and keep them loosely piled so they don’t bruise.
If you’re serving with cucumber and lime, slice those now too.
Step 4: Heat the pan until very hot
Place a wok or large skillet over high heat for 1 minute. Add 1 tablespoon of the neutral oil and swirl to coat. The oil should shimmer immediately; if it doesn’t, give it another 30 seconds.
Step 5: Stir-fry garlic and chilies
Add the chopped garlic and sliced chilies to the hot oil. Stir constantly for 20–30 seconds, just until fragrant. Keep things moving so the garlic doesn’t burn (burnt garlic turns bitter fast).
Step 6: Brown the lamb
Add the ground lamb and the remaining 1 tablespoon neutral oil. Use a spatula to break the lamb into small crumbles. Cook over high heat for 5–7 minutes, stirring occasionally, until the lamb is well browned with some crisp edges.
For food safety, cook ground lamb to an internal temperature of at least 160°F (71°C).
Step 7: Glaze with sauce, then wilt the basil
Give the sauce a quick stir (the sugar settles), then pour it into the pan. Stir and let it bubble vigorously for 45–60 seconds until it smells savory-sweet and lightly coats the lamb. If the pan looks dry before the glaze forms, add 1–2 tablespoons water and keep stirring.
Turn off the heat. Add the Thai basil leaves and toss for 15–30 seconds, just until wilted and glossy. If using, drizzle in 1 teaspoon toasted sesame oil right at the end.
Step 8: Serve over rice
Spoon fluffy jasmine rice into bowls and pile the lamb Thai basil stir-fry on top. Serve with cucumber slices and lime wedges if desired, and add extra sliced chilies for more heat.
Pro Tips
- Use high heat for real stir-fry flavor. Preheat the pan and keep ingredients ready; this helps the lamb brown instead of steaming.
- Don’t burn the garlic. If your stove runs hot, add the lamb quickly after the garlic and chilies become fragrant (20 seconds is often enough).
- Thai basil tastes different than Italian basil. Thai basil has a slightly spicy, anise-like note that makes the dish taste more authentic. If using sweet basil, add a little extra and keep the heat gentle at the end so it stays aromatic.
- Control salt with your fish sauce brand. Fish sauce varies in intensity. If you’re sensitive to salt, start with 3 tablespoons (45 ml) fish sauce and add the last tablespoon after tasting.
- Make it saucier without losing punch. Add 2–4 tablespoons water and let it boil for 30 seconds; the sauce will still taste bold but coat more generously.
Variations
- Add vegetables: Stir-fry 1 cup (100 g) thin green beans or sliced bell pepper with the lamb for extra crunch (add after the lamb starts browning).
- Different protein: Swap ground lamb for 1 pound (454 g) ground chicken, turkey, pork, or beef. (Still cook poultry to 165°F / 74°C.)
- Lower-carb: Serve over cauliflower rice or shredded cabbage; keep the stir-fry the same.
Storage & Make-Ahead
Cool leftovers quickly and store the lamb basil stir-fry and rice in separate airtight containers in the refrigerator for up to 4 days. Reheat the lamb in a skillet over medium heat with 1–2 tablespoons water, stirring until hot (about 3–5 minutes), or microwave in 30-second bursts. Rice reheats best with a small splash of water and a covered container.
Make-ahead idea: mix the sauce up to 3 days ahead and refrigerate; chop garlic and slice chilies up to 24 hours ahead (store airtight). Add basil only at the end of cooking for the freshest flavor.
Nutrition (per serving)
Approximate, based on 4 servings: 620 calories, 28 g protein, 72 g carbohydrates, 24 g fat, 2 g fiber, 1550 mg sodium. (Values vary by lamb fat level, fish sauce brand, and portion size.)
