This is one of my absolute favorite meals. I could eat it every week and I’m sure I would never tire of it! Years ago I was at a Thai restaurant with a couple of friends for “girls night out” (which entails dinner and craft store sale… we are party animals, what can I say?!”
One friend had been before and ordered this for us to try and I. WAS. HOOKED. That Thai restaurant quickly became my husband and mine’s favorite date spot. But date nights are too few and far between (especially since COVID) and I had to make it for us at home so we could enjoy it more!
It took some experimenting but I finally did it! This is such a quick meal as well and so easy to adapt to your families preferences. I use my favorite red pepper powder (found here online) for the heat but if you like it hotter you could add some Thai chilis. Sometimes I serve it with stir fried beef, chicken, or shrimp as well. Either stirred in or on the side.
Jasmine rice is really important for this dish, it adds a very subtle flavor but when I tried it with other rice it just wasn’t right. I have used brown jasmine rice with good results as well. A trick for fried rice is when you make rice for a meal just make extra and freeze some in an airtight bag.
It makes for a super quick meal to pull out and make fried rice!
Basil Fried Rice
Ingredients
- 4-5 cups cooked and cooled jasmine rice
- 1 bell pepper, chopped
- 1 white onion, chopped
- 6 cloves garlic, minced
- 3 eggs, whisked
- 1/2 cup Thai basil, cut in chiffonade or chopped
- 1 Tablespoon neutral oil, like canola
For Sauce:
- 2 Tablespoons soy sauce
- 2 Tablespoons oyster sauce
- 1 Tablespoon fish sauce
- 1 teaspoon sugar
- 1 teaspoon red pepper powder (more if desired)
For Serving:
- Tomatoes, cut in wedges
- English Cucumber, sliced
- Lime wedges
Instructions
- Whisk the sauce ingredients together in a bowl and set aside.
- Heat the oil in a large wok or skillet over medium high heat.
- Add the bell pepper and onion, stir fry until softened.
- Add the garlic, cook until fragrant.
- Add rice and 2 Tablespoons of the sauce and mix until everything is well combined. When rice is warmed through push to the side of the pan. Add the eggs to the empty side of the pan and scramble (you can also pour the rice out into the serving dish first if you’re more comfortable). When eggs are scrambled mix into the rice. Add more sauce to reach desired flavor.
- Remove pan from heat and add basil.
- Garnish with tomatoes, cucumbers, and lime wedges.
