Basil Fried Rice

This is for a large single serving or two moderate ones

2 cups cold and cooked rice
2 tbs vegetable oil
2-3 tbs soy sauce
1 tbs sugar
10 washed leaves Thai Basil (Or regular Basil)
Cracked Red chili flakes (add as much as you want for taste)
2 cloves fresh garlic, diced
Meat (Can be thin slices of chicken, steak, or even a pork chop)
1 egg scrambled
Sliced Hard Vegetables (carrots, celery, mushrooms, onion, peppers, broccoli.. etc whatever you want really)
(Optional) chopped Green Onion


So start out by cooking the rice in a rice cooker or pot till it's done. Then cook your egg and prescramble it.

Take your Wok out and add 2 tbs of oil to it and preheat it on 1/2 (medium) heat.

Take your garlic and chili flakes and add to the oil and stir for about 20 seconds or so until the garlic begins to 'speak.'

Add your meat slices and let cook until seared on both sides, stirring occasionally.

Add your hard vegetables and cook until tender.

Mix 2 tbs soy sauce and 1 tbs sugar in a small bowl to the side. Add 2 cups of rice to the Wok, then add the soy sauce/sugar mix onto the rice. Stir it all up until the rice is a nice brown color. If it's not, you can add a touch more soy sauce to the mix. Stir it up nice and good, then raise your heat to 3/4 (medium-high). Let the rice 'fry' a bit. At this point, you can add the egg and the green onion, Cook for another minute or two until the rice kinda starts getting that fried texture, the take the basil leaves and just rip them into peices and spread on the mix. Stir it a few times so that the leaves get hot and start to shrivel down, rather than looking fresh. Don't cook the Basil in there for more than 30 to 45 seconds. Reduce heat to 0, and serve.


For Heat levels... 2 dashes of chili flake = mild, 3-4 dashes medium, 5-8 dashes hot.
[Reply]

One of my favorite meals is beef with thai basil and chiles (wish I knew how to make that) but this should go well with it!

Thanks,

Mark
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Which Thia basil did you use, holy basil, lemon basil or horapa?

Horapa is sold as “Thia basil” in the American market, it has purple stems and smells like anise.
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The one labeled as Thai Basil.

The tag on my plant said "Siam Queen" beneath it.

I just keep a potted plant in my house so I have fresh basil. Though it dies every year.


Traditionally this dish is cooked with oyster sauce, but I'm not a fan, so I kind of created this pseudo recipe for my liking.
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More than likely that's horapa.

I cook traditional Thai. I also cook variations of traditional dishes, fusion and create Thai style dishes.

Take a look at the peanut butter soup recipe I posted, it's a combination of Thom kha gai soup and satay sauce.
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I'll do that, thankyou :-)
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Damn Jordan, your recipes sound good! They're going in my recipebook!
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