Thai Basil Fried Rice
Aromatic, fragrant Thai Basil Fried Rice made with vegetables and eggs.
Servings: 4 servings
Ingredients
for rice
- 4 cups cooked jasmine rice, refrigerated 1 1/2 cups uncooked rice
for sauce
- 1 tbsp fish sauce
- 2 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tbsp water
- 1 tbsp coconut sugar
for Thai basil fried rice
- 2 tbsp avocado oil
- 8 cloves garlic
- 4 green chilies or Thai red chilies
- 1 medium onion
- 1 medium red bell pepper
- 1 cup green beans
- 1 1/4 cups broccoli florets
- 2 eggs
- to taste black pepper
- 1 1/2 cups Thai basil leaves
for garnish
- lime wedges cucumber slices, cilantro
Instructions
Prep
- A day before (preferably), cook the Jasmin rice. Refrigerate overnight so the rice hardens slightly. I just use my Instant Pot.
- The next day - prepare the sauce. Set aside.
- Slice onions and red bell peppers. Cut French string beans into one-inch pieces. Chop broccoli into florets.
- Using a mortar & pestle, smash the garlic and Indian green chilies (or Thai red chilies).
- This is what you have.
Cook Thai Basil Fried Rice
- Heat up a wok medium-high heat. Once hot, add oil.
- Add garlic and green chilies. Saute for 30 seconds or so.
- Add sliced onions. Saute for a minute.
- Add green beans, red bell pepper, and broccoli. Saute for a minute.
- Now add the rice and pour the sauce all over.
- Gently stir fry the rice for a couple of minutes so it heats up.
- Add the Thai basil and stir. Turn off the stove right after.
Optional Eggs
- If you choose to add egg, you can add it now. Push the rice to the side. Add a teaspoon of oil.
- Add eggs.
- Cook scrambled eggs.
- Once the eggs are scrambled, mix it into the rice. Turn off the stove.
Notes
for gluten-free option: use gluten-free sauces
for vegan option: skip the eggs; use vegan fish sauce and vegan oyster sauce.
Nutrition
Calories: 379kcal | Carbohydrates: 62g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 82mg | Sodium: 1054mg | Potassium: 410mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1892IU | Vitamin C: 78mg | Calcium: 88mg | Iron: 2mg