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Thai Basil Fried Rice

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I’ve been taking thai cooking classes for many years because it is one of my favorite cuisines- and one that is hard to find where I live. It has given me the opportunity to learn in a way that is authentic, especially when it comes to the ingredients. While I believe a lot of shortcuts in method and equipment can be taken (like using a regular pot instead of a wok here), I think it’s important to go the extra mile to really source the proper ingredients! I always encourage you to try the recipe the way I’ve written it first so you can fully experience it, and then based on your palate, and bandwidth take shortcuts as necessary! For example, you may be fine replacing the brown sugar with white sugar, or the thai basil with regular basil- do what works for you!

What you will need from the Asian Market or can buy from Amazon:

Vegan Oyster Sauce

Coconut Sugar (also known as palm sugar, similar to brown sugar)

Oyster Sauce

Dark Soy Sauce (this is thicker, sweeter, and darker than traditional soy sauce)

Rice Wine Vinegar (adds acidity)

Fresh Red Thai Chili (You can visit your local Asian grocer for this, they have heat and a flavor that is different than green chili)

White Pepper (adds an herby pepperiness)

Jasmine Rice (thicker and chewier than Basmati)

Thai Basil (This is sometimes available at Whole Foods, but I highly highly urge you to grab some from a local Asian market because it is so important in this dish, and has a very distinct flavor that’s hard to get from regular Italian basil)

Here are some more of my favorite Asian inspired recipes:

Vegetable Pot Stickers

Hakka Noodles

Gochujang Noodles

While I love good shortcuts and using what I already have, I also love exploring different ingredients, cuisines and expanding my cooking style. So yes this recipe will have you either going to the Asian market, or buying some new ingredients but they are items you can use in many ways! Coconut sugar is great in baked goods like muffins, oyster and dark soy sauce can be used in soups, and noodle dishes- or to season some tofu and meat! Hope you found these links helpful- the full recipe is below!

Happy Eating!

Thai Basil Fried Rice

Thai Basil Fried Rice

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PREP TIME: 30 mins
COOK TIME: 20 mins
TIME: 50 mins
The Chutney Life

Ingredients


  • 8 cloves garlic

  • 3 thai red chilis

  • 3 cups cooked jasmine rice

  • 3 large shallots, roughly chopped

  • 1 bunch scallions sliced, white and pale green parts separated from darker green

  • 1 red bell pepper, sliced into small strips

  • 1/2 tsp coconut or brown sugar

  • 1 tsp rice wine vinegar

  • 1/8 tsp white pepper

  • 1/8 tsp salt (or more)

  • 1 cup roughly chopped thai basil leaves*

  • 3 tbsp dark soy sauce

  • 2 tsp oyster sauce (or vegan oyster sauce)

  • 1/2 tsp red chili flakes


Dark Soy sauce is thick, has a rich sweetness and can be found at local Asian markets or on Amazon. Oyster sauce contains shellfish but Amazon or Whole Foods has many vegan versions available, you can use Hoisin sauce as a substitute.

Directions

  1. In a mortar and pestle, combine the garlic and thai red chilis and pound to a chunky paste.  Alternatively, place ingredients in a small chopper or food processor and pulse until finely chopped or chop by hand.
  2. In a large bowl combine the following ingredients: dark soy sauce, coconut sugar, rice wine vinegar, oyster sauce, white pepper, red chili flakes and set aside.
  3. Heat a large wok or skillet with tall sides over medium high heat and add 3 tbsp of oil. Once the oil is hot, add the mashed garlic and red chilis and stir quickly until fragrant but not browned. Add the scallion whites, shallots, red peppers and stir for another 30 seconds.
  4. Toss in the cooked rice, followed by the sauce mixture and stir gently until everything is combined. Cook for an additional 3-4 minutes, while stirring occasionally. Optional: move all of the rice to the side, add in a couple teaspoons of oil  and scramble a couple eggs on the side and then mix into the rice.
  5. Lastly, tear up the basil leaves with your hands or roughly chop and add to the rice, along with the remaining darker green scallions. Mix well and taste for additional salt if needed.  Thai food is a good balance of sweet, spicy, salty so adjust any of the ingredients based on your preference! The soy and oyster sauce are also naturally very salty but vary by brand so add salt at the end after tasting.
HI THERE! I’M PALAK

Welcome to this itty bitty corner of my world! My name is Palak and I have, over the span of many years, fell into a romantic love affair with food. Eating it, reading about it, creating it, and of course, TALKING about it. Here on The Chutney Life, you’ll find recipes inspired by the delicious flavors of my mom’s home cooking, with a twist of my own. Thanks for visiting and can’t wait to keep sharing my story with you all!

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