Basil Fried Rice

A quick and aromatic basil fried rice, packed with basil leaves, eggs, ginger, and a hint of heat from the chiles, perfect for a summer meal.

Original recipe source

Cook time: 20 minutes

Servings: 4

Ingredients

• 1 bunch basil leaves torn and stems chopped
• 4 egg
• 0.1 teaspoon kosher salt pinch
• 2 tablespoons vegetable oil
• 3 cloves garlic finely grated
• 1 piece ginger 2 inches, peeled, finely grated
• 1 Fresno or serrano chile finely chopped
• 0.33 cup crispy fried onions store-bought
• 3 cups day-old cooked rice chilled
• 3 tablespoons soy sauce
• 2 tablespoons toasted sesame oil
• 1 cup basil remaining leaves
• 0 basil for garnish
• 0 crispy fried onions additional for garnish

Instructions

1. Remove enough basil leaves from the bunch to make 2 cups and coarsely tear them. Finely chop the basil stems to measure 1 tablespoon and set aside. Reserve a few pretty leaves for garnishing.
2. Beat the eggs with a pinch of salt in a bowl. Stir in half of the reserved basil leaves.
3. Warm the vegetable oil in a large skillet over medium-high heat. Add garlic, ginger, chile, crispy fried onions, and reserved basil stems. Cook for 1 minute, stirring often, until fragrant.
4. Add the chilled rice to the skillet and stir-fry, breaking up clumps and tossing often, until lightly crisped, about 3 minutes.
5. Add soy sauce and sesame oil to the rice; cook, tossing often, until combined, about 2 minutes.
6. Add the reserved egg mixture to the rice and cook, stirring constantly, until the eggs are cooked through, about 2 minutes. Remove from heat and stir in the remaining basil leaves.
7. Taste the fried rice and season with additional salt if needed. Divide among plates and garnish with reserved whole basil leaves and more crispy fried onions.