Thai Basil Fried Rice
Thai style fried rice featuring authentic South Asian flavors - Perfectly delicious weeknight meal!
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Servings
Ingredients
Sauce:
- 3 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 2 teaspoons dark soy sauce
Fried rice:
- 2 tablespoons oil
- 200 g chopped bacon
- 3 eggs lightly whisked
- 2 garlic cloves peeled and chopped
- ¼ cup bell peppers capsicum, chopped
- 1 - 2 Thai red chilies chopped
- 4 cups cooked rice preferably jasmine rice
- ½ cup chopped Thai basil leaves
Garnish:
- Chopped Thai red chilies
- Thai basil leaves
Serve:
- Sliced cucumbers
Instructions
- To make the sauce, combine together oyster sauce, light soy sauce and dark soy sauce. Set aside.
- Meanwhile, heat 1 tablespoon oil in a wok over high heat. Add bacon. Stir fry for about 2 minutes or until browned. Remove from pan. Set aside.
- Add whisked egg. Scramble the eggs. Remove from pan. Set aside.
- Add remaining oil to the wok. When hot, add garlic, and stir fry for 1 minute or until aromatic.
- Add bell peppers (capsicum) and red chilies. Stir fry for about 3 minutes or until tender.
- Stir in the sauce mixture. Stir fry for about 2 minutes.
- Add cooked rice, scrambled eggs and bacon. Stir to combine. Stir fry for 1 minute.
- Add Thai basil leaves. Toss.
- Heat through.
- Garnish with basil leaves and sliced chilies.
- Serve with cucumbers.
Video
Notes
- Substitute Thai basil leaves with regular basil leaves and Thai red chilies with Serrano or Fresno chilies if you like
- You can also Thai chili paste instead of fresh chilies
- More vegetables can be added to the fried rice like spring onions (scallions), carrots and green peas
- Use your favorite protein in this dish like chicken, shrimp or tofu
Nutrition
Serving: 1g | Calories: 643kcal | Carbohydrates: 64g | Protein: 29g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 20g | Cholesterol: 189mg | Sodium: 1689mg | Fiber: 2g | Sugar: 3g