Thai Basil Fried Rice
How to make Spicy Thai Basil Fried Rice. Our quick & easy recipe features eggs, garlic, ginger, chili, carrots, cashews and scallions.
Servings: 6
Calories: 313kcal
Equipment
- French knife
- measuring spoons
- measuring cups
- Wok
- Wooden spoon or spatula
Ingredients
- 4 tbsp Canola Oil
- 3 Eggs beaten
- 5 Garlic Cloves minced
- 1 tsp Ginger minced
- 2 Red Thai Chili sliced
- 2 Shallots finely chopped
- 1 Large Carrot peeled and julienned
- 1/4 cup Cashews
- 3 tbsp Soy Sauce
- 1 tbsp Fish Sauce
- 1 tbsp Oyster Sauce
- 1 tsp Maggi Sauce
- 1 tbsp Brown Sugar
- 4 cups Jasmine Rice day old cooked and cold
- 1.5 cups Thai Basil packed
- 2 Scallions chopped
- Cilantro garnish
Instructions
- Heat a large wok over high heat and add 1 tbsp cooking oil. Pour beaten eggs into hot wok and scramble the egg to cook evenly. Remove egg from wok and set aside.
- Reheat wok over high heat, add 3 tbsp oil, garlic, ginger, Thai chili and shallot. Stir fry 30 to 45 second. Add diced carrot and cashews. Stir fry 30 seconds, then add cold rice, soy sauce, fish sauce, oyster sauce, maggi sauce, and brown sugar. Stir fry everything together until rice is coated with sauce, about 1 minute.
- Add Thai basil, fried egg and green onions. Break down egg into rice and keep stir frying until reheated, approximately 1 minute.
- Transfer Thai Basil fried rice to a serving platter or bowl and garnish with chopped cilantro.
Nutrition
Calories: 313kcal | Carbohydrates: 38g | Protein: 7.9g | Fat: 14.6g | Saturated Fat: 1.9g | Cholesterol: 82mg | Sodium: 742mg | Potassium: 201mg | Fiber: 1.2g | Sugar: 3.1g | Calcium: 41mg | Iron: 3mg