I love Thai basil! I recently tried basil fried rice and ever since wanted to make my own (healthier) version of it. I used brown rice instead of traditional white jasmine rice, and trust me it tasted even better with brown rice.
Did you know? Every 1/4 cup of brown rice has 2-3 grams more fiber than white rice!
2 cloves of garlic
1 red Thai chili pepper
1/2 cup carrot, thinly sliced
1/4 cup red bell pepper, sliced
1/4 cup green bell pepper, sliced
1/4 cup onion, sliced
1/4 cup Chinese long beans, cut into half inch pieces
1/2 cup Thai basil leaves
1/2 tbsp oil (any vegetable oil)
3 teaspoons thin soy sauce (low sodium)
1 teaspoon rice vinegar
2 cups pre-cooked (al dente) brown rice, left out for 1-2 hours
- Crush garlic and Thai chili in mortar and pestle.
- Heat oil in a wok.
- Add crushed garlic and chili to the hot oil, saute for 30 seconds.
- Add chopped green beans and carrots, saute for about a minute.
- Add sliced onions, saute for a minute.
- Add green and red bell peppers, saute for a minute.
- Add rice, crushed red chili flakes and salt.
- Add soy sauce, rice vinegar to the rice and mix well.
- At this point, check for salt, add some salt if needed.
- Cook for another 2 minutes.
- Add Thai basil and turn off the heat.
Tips and Tricks:
Make sure you cook the rice al dente and let it cool before you add it to the pan, this way rice wouldn’t clump up. You can add any veggies of your choice, sliced zucchini, mushrooms, snow peas would taste really good with this recipe (don’t overcook the veggies, you want them to be crunchy).