Thai Basil Fried Rice
User Reviews
5
3 reviews
Excellent
Thai Basil Fried Rice
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Crispy edges, tender grains, and that fresh Thai basil—this Thai basil fried rice is just good ol’ rice, but with the yummiest flavors that make each bite pop. Perfect to pair with any of your favorite stir-fries, soups, or crispy vegan bites!
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Ingredients
The Rice Itself:
- 3 cups jasmine rice leftover, or cooled for at least 6 hours, cooked
For the fried Rice:
- 2 tablespoons olive oil
- 1 cup shallot or red onion, diced
- 2 teaspoons ginger grated
- 2 teaspoons garlic minced
- 2 cups green beans cut in 1-inch sections
- 1 cup carrot julienne cut or shredded
- ¼ cup vegetarian oyster sauce
- 2 tablespoons sriracha
- 3 tablespoons brown sugar coconut sugar, or palm sugar
- 4 teaspoons tamarind concentrate
- ½ teaspoon salt
- 1 cup basil leaves chopped, Thai variety
Optional Garnishes:
- cilantro leaves
- basil leaves Thai variety
- bird’s eye chilies sliced
- scallions thinly sliced
Instructions
- If you don’t have leftover jasmine rice on hand, cook a plain batch of rice and cool it for at least 6 hours or overnight to stiffen the rice. If cooking on the stovetop, use a ratio of 1 cup rice to 1.5 cups water. If cooking in a rice cooker, use 1.5 cups rice and 1.5 cups water.
- Heat a large pan or wok over medium heat and add the oil. After 90 seconds when the oil is hot, add the shallots and cook for 4-5 until minutes, stirring occasionally, until they sweat and soften.
- Add the ginger and garlic, stirring continuously for one more minute until fragrant.
- Add the green beans and carrots, stir-frying until they begin to soften but still retain a little life and crispness.
- Increase the heat to medium-high and add the cooked rice, breaking up any clumps with a spatula. Stir frequently to ensure even heating, getting the rice crisp in some spots.
- In a small bowl, mix the vegetarian oyster sauce, sriracha, sugar, tamarind concentrate, and salt.
- Pour the stir-fry sauce over the rice along with the Thai basil and stir-fry for another 3-4 minutes to caramelize the sauce into the rice and wilt the basil leaves.
- Remove from heat and garnish with cilantro, additional Thai basil, bird’s eye chilies, or scallions if desired.
Equipments used:
Notes
- 🍚 Rice, Rice, Baby:
- 🍚
- Fresh rice is too soft and clumpy for stir-frying. Let it chill in the fridge for at least 6 hours (overnight is even better).
- ❄️ Freeze Frame:
- ❄️
- In a rush? Spread hot rice on a tray and stick it in the freezer for 30 minutes to firm it up fast.
- 🔥 Let It Sizzle:
- 🔥
- If you stir non-stop, you’ll miss out on those crispy, golden bits. Let the rice sit for 20-30 seconds before tossing.
- 🥘 Wok This Way:
- 🥘
- A wok is king, but if you’re using a skillet, make it a big one. More surface area means better texture and even cooking.
Nutrition Information
Show Details
Calories
470kcal
(24%)
Carbohydrates
96g
(32%)
Protein
9g
(18%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Sodium
602mg
(25%)
Potassium
451mg
(10%)
Fiber
4g
(16%)
Sugar
13g
(26%)
Vitamin A
4038IU
(81%)
Vitamin C
13mg
(14%)
Calcium
82mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6cups
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Calories | 470kcal | 24% |
| Carbohydrates | 96g | 32% |
| Protein | 9g | 18% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 602mg | 25% |
| Potassium | 451mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
| Vitamin A | 4038IU | 81% |
| Vitamin C | 13mg | 14% |
| Calcium | 82mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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