My husband is a HUGE fried rice eater. Fried rice is basically his comfort food. Ever since I married this guy, I’ve been experimenting on a lot of kinds of fried rice. Thai Basil Fried Rice is one of his absolute favorite. Now, I can’t really beat the fried rice on his favorite restaurant with my kitchen and cookware limitation, but at least I’m close on the taste! When we have a house someday, we’ll definitely set up some kind of wok stove thing in our backyard
So anyway, this recipe is inspired by a few of the original Thai fried rice recipes out there, but I have a couple of different ingredient added here and there, with all due respect. I did try to cook it the “original” way but it just didn’t work out as well as this for us.
3 cups of one-day-old, cooked, cold jasmine rice
1 lbs beef ribeye, sliced thinly (or your preferred meat – I used shrimp on the picture)
1 medium red bell pepper, sliced
5 cloves garlic, crush with mortar
3-5 Thai bird eye chillies (depend on your spiciness preference), crush with mortar
2 Tbs oyster sauce
1½ Tbs fish sauce
1 Tbs Golden Mountain sauce
2 Tbsp tamarind (liquid essence from boiling approx. 1″ tamarind)
1 large egg
1 handful basil leaves, coarsely chopped
1 tsp sugar
salt and pepper, to taste
Heat oil in a pan over medium-high heat.
Put in garlic and bird eye chillies and stir.
Add in beef slices immediately and cook until medium.
Put in oyster sauce, fish sauce, Golden Mountain Sauce, tamarind essence, and sugar, and stir until well-mixed.
Turn the heat up to high.
Add in the egg, scramble a little, and leave for a bit until the egg is cooked.
Put in the bell pepper slices and stir for a few seconds.
Add in the rice and mix well for a few minutes.
Finally, put in the basil leaves and mix well.