If you have left over rice sitting in your refrigerator, make this absolutely divine and delicious Thai vegetable fried rice. The rice and your taste buds will thank you. The lady who runs a Thai food stall at our local farmer’s market gave me very useful tip. Always use previous day’s rice while making fried rice. If you don’t have any leftovers, make a fresh batch of rice, cool it and freeze it for couple of hours and then make this fried rice. You will avoid lumpy, gummy rice by following this tip. The addition of Thai basil to this fried rice takes it to a whole different level…holy yum! Top with fried egg or add tofu/meat for protein.
1 cup jasmine or any type of rice cooked and cooled and refrigerated( I used a mix of white and brown basmati)
2 teaspoons oil
2 cloves garlic minced
1//2 inch piece ginger grated
1 bunch scallions/spring onion white part chopped.
1 carrot finely chopped
1/4 cup green peas
1/2 cup mix of green/red bell peppers
1teaspoon light soy sauce
2 teaspoons chili garlic sauce
1/2 cup thai basil leaves roughly chopped
1. Heat oil in a wok/ non stick pan on high heat and add when oil is hot, add garlic and ginger and cook till garlic turns brown. This step should take less than a minute.
2. Add onions and chopped vegetables and cook for 3-4 minutes.
3. Add soy sauce, chilli garlic sauce and salt and cook for 3 minutes.
4. Add rice and mix well.
5. Turn off heat and mix in basil leaves.