Thai Basil Fried Rice
Nutritional Information
Fragrant fried rice with Thai basil, vegetables, and a touch of heat from chili peppers.
This recipe is originally for 4 servings. How many are you cooking for today?
- 4 cups day-old cooked jasmine rice
- 3 larges eggs
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 cup fresh Thai basil leaves
- 3 cloves garlic, minced
- 2 thai chilies Thai chilies, minced (optional)
- 3 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 2 green onions green onions, sliced
- 1 lime lime wedges for serving
Heat 1 tbsp oil in a wok over high heat. Scramble eggs until just set, remove and set aside.
Add remaining oil to wok. Stir-fry garlic and chilies for 30 seconds until fragrant.
Add day-old rice, breaking up any clumps. Stir-fry for 3-4 minutes.
Add mixed vegetables and stir-fry for 2 minutes until heated through.
Return eggs to wok along with soy sauce, oyster sauce, and sugar.
Add Thai basil leaves and stir until wilted, about 1 minute.
Garnish with green onions and serve with lime wedges.
This recipe hasn't been Chef Tested yet.
Be the first to try it and leave a review to help the community!
Comments (0)
Please sign in to join the discussion.
Be the first to leave a comment!