Thai Basil Fried Rice
Ingredients
- 3 cups cold, day-old, cooked rice
- 4 cloves garlic, minced
- 2 fresh Thai red chillies finely chopped (adjust according to your spice preference)
- 1 cup fresh Thai basil leaves
- 500g lean pork mince
- 1 medium carrot, diced
- 1/2 brown onion, diced
- 2 eggs (optional)
Sauce:
- 2 tbsp light soy sauce (or all purpose)
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
Tips for the best Thai Basil Fried Rice
Use Cold, Day-Old Rice: Refrigerated rice dries out, giving it the perfect texture for frying without clumping. Fresh rice is too moist and will stick together in the pan.
Use a Large Skillet or Wok: A large pan allows room to toss the rice properly, giving it an even fry and preventing spills. Woks are especially great for the high-heat, quick-toss cooking style that fried rice needs.
Cook on High Heat: For that perfect, slightly charred flavour, cook on high heat and work quickly. This helps keep the veggies crisp, prevents the rice from steaming, and brings out a delicious smoky flavour.
Directions
- In a small bowl, combine the sauce ingredients and set aside.
- Heat oil in a large pan or wok over medium-high heat. Add the garlic, red chillies, onion and carrot, stir-frying for 1–2 minutes until fragrant and softened.
- Add the pork and sauté for 2–3 minutes.
- Add the cold rice, then the sauce. Use a spoon to break up any clumps and stir-fry for 2–3 minutes until the rice is evenly heated.
- Increase the heat to high, add the fresh Thai basil leaves, and stir-fry for about 1 minute until wilted and aromatic.
- Top the fried rice with fried eggs and enjoy.
Ingredients
- 3 cups cold, day-old, cooked rice
- 4 cloves garlic, minced
- 2 fresh Thai red chillies finely chopped (adjust according to your spice preference)
- 1 cup fresh Thai basil leaves
- 500g lean pork mince
- 1 medium carrot, diced
- 1/2 brown onion, diced
- 2 eggs (optional)
Sauce:
- 2 tbsp light soy sauce (or all purpose)
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
Tips for the best Thai Basil Fried Rice
Use Cold, Day-Old Rice: Refrigerated rice dries out, giving it the perfect texture for frying without clumping. Fresh rice is too moist and will stick together in the pan.
Use a Large Skillet or Wok: A large pan allows room to toss the rice properly, giving it an even fry and preventing spills. Woks are especially great for the high-heat, quick-toss cooking style that fried rice needs.
Cook on High Heat: For that perfect, slightly charred flavour, cook on high heat and work quickly. This helps keep the veggies crisp, prevents the rice from steaming, and brings out a delicious smoky flavour.
Directions
- In a small bowl, combine the sauce ingredients and set aside.
- Heat oil in a large pan or wok over medium-high heat. Add the garlic, red chillies, onion and carrot, stir-frying for 1–2 minutes until fragrant and softened.
- Add the pork and sauté for 2–3 minutes.
- Add the cold rice, then the sauce. Use a spoon to break up any clumps and stir-fry for 2–3 minutes until the rice is evenly heated.
- Increase the heat to high, add the fresh Thai basil leaves, and stir-fry for about 1 minute until wilted and aromatic.
- Top the fried rice with fried eggs and enjoy.
Helpful Tips
Storage
Substitutions
Serving Suggestions
Watch How to Make It
