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Thai Basil Fried Rice

Thai Basil Fried Rice

Thai basil fried rice with day-old jasmine rice, garlic, chiles, egg, and Thai basil — plus the safe rice-handling steps every cook should follow.
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Servings: 4
Course: Main Course
Cuisine: Thai
Ingredients Method

Ingredients
  

  • 3 cups cooked jasmine rice, chilled overnight (from about 1 1/2 cups uncooked)
  • 2 tbsp neutral oil, divided
  • 2 large eggs, beaten
  • 4 garlic cloves, roughly chopped
  • 2 Thai bird's eye chiles, roughly chopped (to taste)
  • 1/2 small yellow onion or 1 shallot, diced
  • 2 tbsp oyster sauce
  • 1 1/2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 1/2 tsp sugar
  • 1 cup loosely packed fresh Thai basil leaves

Method
 

  1. Rice prep (the day before). Cook the jasmine rice, spread it on a tray or shallow container so it cools fast, and refrigerate within 1 hour of cooking. Chill uncovered or loosely covered overnight so the surface dries. Break up any clumps with your hands before cooking.
  2. Pound the garlic and chiles into a coarse paste with a mortar and pestle (or mince). Stir the oyster sauce, fish sauce, soy sauce, and sugar together in a small bowl.
  3. Heat 1 tbsp oil in a wok or large skillet over high heat. Pour in the beaten eggs and scramble just until set but still soft; remove and set aside.
  4. Add the remaining 1 tbsp oil to the same pan over medium-high heat. Add the garlic-chili paste and onion; stir-fry 1 minute until fragrant and the onion softens.
  5. Add the cold rice. Toss and press with a spatula, breaking up every clump, and stir-fry 2 minutes until the grains are hot and some are lightly toasted.
  6. Pour the sauce over the rice and toss 2 minutes until every grain is coated and the pan is dry-ish — the rice should sizzle, not stew.
  7. Return the eggs to the pan. Turn off the heat, add the basil, and toss until wilted, about 1 minute.
  8. Serve hot with lime wedges and sliced cucumber.