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Thai Basil Fried Rice

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!

Prep Time
4 mins
Cook Time
4 mins
Total Time
20 mins
Servings: 6 cups
Calories: 470 kcal
Course: Side Dish
Cuisine: Thai

Ingredients

The Rice Itself:
  • 3 cups cooked jasmine rice leftover, or cooled for at least 6 hours
For the fried Rice:
  • 2 tablespoons olive oil
  • 1 cup shallots or red onion, diced
  • 2 teaspoons ginger grated
  • 2 teaspoons garlic minced
  • 2 cups green beans cut in 1-inch sections
  • 1 cup carrots 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 Thai basil leaves chopped
Optional Garnishes:
  • cilantro leaves
  • Thai basil leaves
  • bird’s eye chilies sliced
  • scallions thinly sliced

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the ginger and garlic, stirring continuously for one more minute until fragrant.
  4. Add the green beans and carrots, stir-frying until they begin to soften but still retain a little life and crispness.
  5. 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.
  6. In a small bowl, mix the vegetarian oyster sauce, sriracha, sugar, tamarind concentrate, and salt.
  7. 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.
  8. Remove from heat and garnish with cilantro, additional Thai basil, bird’s eye chilies, or scallions if desired.

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

Calories 470kcal (24%) Carbohydrates 96g (32%) Protein 9g (18%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Sodium 602mg (25%) Potassium 451mg (13%) 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

% 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.