Ingredients
Scale
- 3 cups cooked jasmine rice (preferably day-old for best texture)
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 onion, finely chopped
- 1 red bell pepper, diced
- 2 eggs, lightly beaten
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce (optional)
- 1 teaspoon sugar
- 1 cup fresh basil leaves, gently torn
- 1/2 teaspoon black pepper
- Green onions, chopped (for garnish)
If you’re out of a particular ingredient, don’t fret—this recipe is adaptable. No red bell pepper? Try peas or carrots. Fresh out of jasmine rice? Any leftover rice will do in a pinch.
Instructions
- Heat the vegetable oil in a large skillet or wok over medium heat until shimmering.
- Add the minced garlic and chopped onion, sautéing until the onion becomes translucent, about 3-4 minutes.
- Stir in the red bell pepper and cook for another 2 minutes, allowing it to soften slightly.
- Push the veggies to one side of the skillet and pour the beaten eggs into the empty space. Scramble until just set, then mix everything together.
- Add the cooked rice to the skillet, breaking up any clumps with a spatula. Stir in the soy sauce, fish sauce (if using), and sugar, mixing well to combine.
- Toss in the fresh basil leaves and black pepper, stirring just until the basil wilts and releases its fragrance.
- Transfer to a serving dish, garnish with chopped green onions, and serve immediately.
Remember, the key to perfect fried rice is using day-old rice. It’s less sticky, allowing each grain to crisp up beautifully in the pan. If you’re in a pinch, spread freshly cooked rice on a tray and let it cool in the fridge for a bit.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Basil Fried Rice, recipe, cooking, food
