I love Thai fried rice. Whilst my kids love Harvest Fried Rice, this one has a bit more spice, a few more veges, and this amazing Thai basil flavour, that makes it something special. It can be made with leftover cooked rice, or rice cooked in advance, but given this fried rice has a moister result than chinese-style fried rice, you can get away with cooking the rice before making. If you have to do this, spread the cooked rice out on a tray or baking dish, and put in the fridge to dry, whilst you prep and cook the other ingredients.
thai basil fried rice
Serves 4 as a main, large serves (and leftovers for lunch or to freeze)
- 6 to 8 cups of cooked Jasmine white rice (or any organic, long grain, like basmati) (takes 2 cups of uncooked rice)
- 1/4 cup of macadamia oil, coconut oil, or ghee, for cooking
- 4 free-range eggs (and 1 tsp water or tamari, if adding omelette strips)
- 4 cups diced vegetables (combination of green beans, capsicum, broccoli, carrot, zucchini)
- 1/4 cup of water
- 1 cup of diced greens (choy sum, bok choy, chinese greens)
- 1 red chilli, finely diced (remove seeds for less heat)
- 2cm x 2cm ginger root (about 1 tbsp once finely grated)
- 2 tsps roast onion infused oil
- 1 tsp garlic infused oil
- 4 tsp Asian fish sauce
- 3 tbsp gluten free tamari or soy sauce
- 3 tbsp gluten free oyster sauce
- 1/2 cup Thai basil leaves
- 1 to 2 ripe tomatoes
- 2 cups of cooked diced meat (chicken, pork, prawns)
- 1 to 2 red chillies, sliced
- 1 to 2 cucumbers, sliced
- 2 tbsp. chopped green from shallots, or extra herbs
- 1 lime, cut into wedges
- fried eggs (if not using eggs as omelette strips in the rice)
- Prepare the rice in advance, cooking several hours or overnight before making this dish, making sure to cool and store in the fridge. This allows it to dry out. You can also use leftover cooked rice.
- Prepare your chopped or sliced vegetables, greens, dice chilli, and grate ginger. Cut tomato into wedges.
- Prep the garnishes/ serving items
- Make omelette (unless you want to fry the eggs and serve on top of the fried rice) by whisking the water or tamari in with the eggs. Fry in large fry pan or wok, over medium heat, using a small amount of the oil, until cooked and starting to become golden. Turn over and fry for a minute. Set aside. Cut into pieces or strips.
- In the same pan, over medium to high heat, add the hard veges (carrot, beans, broccoli etc) first, and the 1/4 cup of water. Cook the veges for 5 minutes, then adding the less hard veges (zucchini, capsicum, cabbage etc). Cook until all are starting to become tender (about 10 to 15 minutes total). Don’t overcook!
- Add remaining oil to the veges, then add greens, and stir fry briefly for a couple of minutes
- Add flavourings, including ginger, chilli, oils, and sauces. Stir to combine.
- Start to add the cooked rice, adding about 2 cups worth at a time, stirring it in and allowing it to absorb the sauces, before adding the next cups of rice. Continue until all the rice has been added.
- If using cooked meat, add it now.
- Add the basil, omelette strips & tomato, stirring through carefully, and heating, ensuring everything is fully heated through (including the meat, if using).
- Serve in bowls, topped with chopped green ends of shallots, and slices of cucumber, chilli and lime wedges. Cook and serve your fried eggs on top, if you did not use the eggs as an omelette!
- Thai Basil is distinctive compared to regular basil, with a slightly spicy, anise flavour and aroma, and pretty purple stems, and flowers. If you do not have Thai basil, you can use Holy basil, lime basil, or even sweet basil, but they will of course, give a slightly different result. You could also use coriander.