Ginger and Basil Fried Rice

Course: Dinner, Easy Meal, Lunch

Cuisine: South East Asian, Thai

Prep Time: 45

Cook Time: 30

Total Time: 1 15

Servings: servings

Calories: 309kcal

Author: Dini Kodippili

EASY - This is an easy recipe to make and is very adaptable! You can make this fried rice with any vegetables or proteins that you have in your kitchen.

Print Recipe

Ingredients

2 cups cooked jasmine rice day old, chilled rice is best.
2 tbsp Vegetable oil
14 g fresh ginger julienned. About 2 inches.
1 cup leeks washed, and sliced. White and light green parts only
1 cup shredded carrots
1 tsp cayenne pepper adjust to your preference. Use less if you don't want it to be too spicy.
1 tsp black pepper adjust to your preference. Use less if you don't want it to be too spicy.
¼ cup light soy sauce
2 tbsp brown sugar
1 cups raw shrimps prawns, halved
1 cups shredded cooked chicken I used left over chicken breast
2 large eggs optional, but recommended
4 spring onions chopped
28 g thai basil leaves sliced. About ¼ cup packed. You can use regular basil leaves instead too.
¼ cup unsalted chicken stock

Instructions

In a large wok or non-stick pan, heat oil over medium high heat. When the oil is hot, add the ginger and saute until the ginger starts to turn golden at the edges.
2 tbsp Vegetable oil, 14 g fresh ginger
Increase the heat to high and add the leeks, carrot, and half of the soy sauce, cayenne pepper, black pepper and sugar and saute for a few minutes until the leeks start to soften. The mix shouldn't become too soggy or watery and should remain fairly dry.
1 cup leeks, 1 cup shredded carrots, 1 tsp cayenne pepper, 1 tsp black pepper, ¼ cup light soy sauce, 2 tbsp brown sugar
Add the shrimp and chicken and spring onions and stir fry to cook until the shrimp turns pink. Just a few minutes.
1 cups raw shrimps, 1 cups shredded cooked chicken
Whisk the eggs really well in a bowl and set it aside.
2 large eggs
Push the vegetables and meat to one side of the pan (or remove it from the pan into a plate). Add a little oil to the empty side, and when the oil is heated add the whisked egg. Scramble the eggs. Once the eggs are scrambled and dry, mix it through with the rest of the vegetable mix. Lower the heat to medium heat.
Add the rice, stock, and basil leaves. Mix together to combine.
2 cups cooked jasmine rice, ¼ cup unsalted chicken stock, 28 g thai basil leaves
Taste and add the rest of the soy sauce to your preference.
¼ cup light soy sauce
Saute the rice until the stock is absorbed, and the vegetables, chicken and shrimp are mixed through. Taste and add salt if needed. Finally add the sliced spring onions and mix it in.
4 spring onions chopped
Serve while still hot.

Notes

If you prefer a Vegetarian fried rice, use Tofu or Mushrooms (or both). And use vegetable stock instead of chicken stock. You can also use a little dashi stock in place of some of the stock for added umami flavor.

You can also use pork, beef, bacon or any protein you like. Make sure to slice the met thin, so it will cook quickly.

Storage

This fried rice can also be made as part of meal preparation.

Place the cooked rice in separate containers (per portion) and place in the freezer within an hour of cooking.

Nutrition