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Basil Fried Rice

A flavorful and nutritious Basil Fried Rice packed with fresh herbs, vegetables, and protein, making it a great meal prep option.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked and cooled rice Use leftover rice for best texture.
  • 3 cloves garlic (minced) Provides aromatic flavor.
  • 1/2 piece onion (sliced or diced) Adds sweetness and depth.
  • 1 small tomato (diced) Adds freshness.
  • 1/3 cup fresh basil A mix of Thai and holy basil is ideal.
Oils and Seasonings
  • 2 tbsp neutral oil Vegetable or canola oil works best.
  • 1.5 tbsp vegetarian oyster sauce (or stir-fry sauce) Adds umami flavor.
  • 1-2 tbsp soy sauce (to taste) Brings saltiness.
  • 2 tsp dark soy sauce (optional) Enhances color.
  • 1/2 tsp sugar Balances flavors.
  • to taste salt Essential for flavor.
  • to taste freshly ground pepper Adds heat.
Optional Ingredients
  • 1 long green chili (optional) For additional heat.
  • as desired additional protein and vegetables Customize as per available options.

Method
 

Preparation
  1. Break apart the cooked rice to avoid clumping.
  2. Heat a wok or large pan over medium-high heat with neutral oil.
Cooking
  1. Sauté sliced onions until translucent, then add minced garlic for an additional minute.
  2. Add red bell pepper and any protein at this stage, cooking until tender.
  3. Tear half of the fresh basil and add it to the pan.
  4. Add diced tomato last to keep its texture intact.
  5. Incorporate the cooled rice, mixing well, and season with sauces, sugar, pepper, and salt.
  6. Cook for a couple of minutes while stirring frequently, then add the remaining basil until it wilts.
Serving
  1. Serve hot, optionally shaping the rice into a dome for presentation.

Notes

For a healthier option, consider using brown rice. Store leftovers in the fridge for 3-4 days. Reheat in a pan to maintain texture.