Thai Basil Fried Rice Recipe

Inspired by Pinwheel Garden Dumpling and Noodle Bar

Time30m

Serves4

Spicy Thai/Chinese-style fried Multigrain Rice with Fragrant Thai Basil, Free-roaming Egg (or Organic Tofu), Mixed Veggies and a dash of Hot Korean Pepper Sauce. Add Protein or Thai Chili for some heat if desired.

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Ingredients

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Main Ingredients

2 cups Multigrain Rice

1 cup Thai Basil

3 pieces Eggs (or Organic Tofu)

2 cups Mixed Vegetables (e.g. bell pepper, carrot, peas)

2 tbs Hot Korean Pepper Sauce

3 tbs Aged soy sauce

2 tbs Garlic (minced)

2 tbs Tuscany sunflower oil

to taste Celtic sea salt

to taste white, green, and black pepper

to taste Thai Chili (optional)

Method

Cooking Instructions

Prepare the Ingredients

Cook the multigrain rice according to package instructions. If using eggs, beat them in a bowl and set aside. If using tofu, cube it and set aside.

Stir-fry the Vegetables

Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and stir-fry for 30 seconds until fragrant.

Add Mixed Vegetables

Add the mixed vegetables to the pan and stir-fry for about 3-4 minutes until they are tender but still crisp.

Cook the Eggs or Tofu

Push the vegetables to one side of the pan. If using eggs, pour them into the empty side and scramble until fully cooked. If using tofu, add it to the vegetables and stir-fry for another 2-3 minutes.

Combine Rice and Seasonings

Add the cooked rice to the pan, along with soy sauce, hot Korean pepper sauce, salt, and pepper. Mix everything together and stir-fry for another 2-3 minutes.

Finish with Thai Basil

Remove from heat and fold in the Thai basil. Adjust seasoning with more salt, pepper, or Thai chili if desired.

Serve

Serve hot, garnished with extra Thai basil or chili if desired.