Spicy Thai Basil Fried Rice
Equipment
- Wok
Ingredients
- Your choice of protein
- 1 tbsp olive oil or sesame oil
- 1-2 cups Jasmine rice at least 1 day old
- 1/4 cup Thai basil or Holy Basil Italian will work
- 1/2 sweet onion or yellow onion sliced
- 4-6 Thai chili peppers use to your discretion
- 4 cloves garlic minced
- 1 tsp garlic powder
- 2 eggs
- 1/2 tsp crushed red pepper flakes optional
For the sauce
- 2 tbsp oyster sauce
- 1 tbsp low sodium soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp brown sugar
- 1 tbsp fish sauce
For the shrimp
- 1/2 tsp white pepper
- 1 tsp garlic powder
- 1 tsp soy sauce
- 1/2 tsp fish sauce optional
Serve with
- limes
- Thai basil
- Crispy fried egg
Instructions
- In a bowl, season protein of choice with white pepper, garlic powder and soy sauce. Set aside for later
- In a mortar, add garlic cloves and Thai chili peppers. With the pestle, mash down ingredients to create a paste.
- In a small bowl combine oyster sauce, fish sauce, brown sugar and dark and light soy sauce. Mix well until the sugar dissolves.
- In a wok or large skillet, over medium heat, add in oil. Once the oil shimmers and easily coats the pan, add protein and sear until cooked. Remove meat from the pan. Next add in chili garlic paste and onions. Sautè for a few minutes until fragrant. Push onions to the side of the skillet/wok. Add more oil if needed then pour in beaten eggs. Using a spatula, scramble the eggs. Once the eggs are cooked, combine with the sautéed onions.
- Next, add in day old rice, cooked protein and mix together. Break down the rice so that it is not clumped. Then pour in sauce. Stir and mix until rice is heated and sauce is well combined. Reduce heat to low and add in Thai basil. Stirring well.
- Serve warm. Garnish red pepper flakes, basil and fresh limes
Notes
For the individual rice grain effect, you want to use old rice. Rice that has been refrigerated and some what dried out. Freshly made rice is too sticky and will cause the rice to sticky together when you add sauce. To speed up drying out the rice if you're short on time, pop the rice in the freezer.