Basil Fried Rice
An easy Basil Fried Rice packed with the delicious flavours of basil. This is easily customisable and a great way to use up any leftover rice, veggies, and protein of choice. This is hearty meal as-is but you can also enjoy this with other tofu dishes.
Ingredients
Fried Rice
- 2 cups cooked and cooled rice leftover is best
- Neutral oil for cooking
- 1/2 onion sliced or diced
- 3 cloves garlic minced
- 1/3 cup fresh basil I used a mix of Thai and holy basil
- 1 red bell pepper
- 1 long green chili optional for heat
- 1 small tomato diced
- Feel free to use any other protein and vegetables of your choice
Seasoning
- 1.5 tbsp vegetarian oyster sauce or stir-fry sauce
- 1-2 tbsp soy sauce to taste
- 2 tsp dark soy sauce optional for colour
- 1/2 tsp sugar
- Freshly ground pepper
- Salt to taste
Instructions
- Break apart your rice. I used leftover medium grain rice from the previous night.
- Heat a pan or wok with some oil. Saute the onion and then add in the garlic.
- Add vegetables and protein of choice and cook until tender. Add half of the basil and you can break this apart with your hands.
- I add the tomato last because I want to retain the chunks and not overcook the tomato.
- Add the leftover rice. Season your rice. Mix well and feel free to add more of the seasonings if needed.
- Add the rest of the basil and mix into the rice until wilted.
- Serve the rice and enjoy while hot. I like to stuff my rice into a bowl and then flip it over on a plate to create a dome shape.
NUTRITIONAL INFO
Serving: 1serving | Calories: 234kcal | Carbohydrates: 48g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 1220mg | Potassium: 252mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2075IU | Vitamin C: 80mg | Calcium: 37mg | Iron: 1mg
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