20ozof cookedone day old rice (Basmati or Jasmine rice)
4tbsppeanut oilcan use vegetable oil too
2cupswashed and sliced leekswhite and light green parts only
1 ½cupsshredded or julienned carrots
2cupsraw shrimpsprawns, halved
2cupsshredded cooked chickenI used left over chicken breast
4eggs whisked in a bowloptional, but recommended
4spring onions chopped
In a large wok or non-stick pan, heat 2 tbsp of oil. When the oil is hot, add the ginger and saute until the ginger starts to turn brown at the edges.
Increase the heat to high and add the leeks, carrot, ½ the soy sauce, cayenne pepper, black pepper and sugar and saute for a few minutes.
Add the shrimp and chicken and spring onions and cook until the shrimp turns pink.
Push the vegetable to one side of the pan and increase the heat to high. Add some 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, the rest of the soy sauce and basil leaves.
Gently saute the rice until the liquid is absorbed, and the vegetables, chicken and shrimp are mixed through. Taste and add salt if needed.
Serve with extra basil leaves as garnish.
If you prefer a Vegetarian fried rice, use Tofu or Mushrooms (or both). If not, you can also add Bacon, Pork or Beef or any other kind of protein that you like as well! :) Be creative!
Recipe from The Flavor Bender by Dini Kodippili
Ginger and Basil Fried Rice https://www.theflavorbender.com/ginger-and-basil-fried-rice/