Spicy Basil Fried Rice

Recipe contributed by: Kruti Verma, Virginia, USA.

Thai food is one of the favorite cuisines here in the DC area. And why not? The dishes are so flavorful. This delicious Thai recipe is the vegetarian version of the traditional Spicy basil chicken fried rice that does not use fish sauce/oyster sauce and of course the chicken itself. Please note that the spice level can be adjusted according to your taste. Note you can also use left-over rice for this dish.

Image contributed by Kruti Verma

Serves heartily: 3
Prep time: 15-20 min Cooking time: 30 min
Difficulty level: Easy


Ingredients:
2 cups Basmati Rice

1 cup packed Thai basil leaves, washed
½ cup sliced red onions

1 cup fresh button mushrooms

½ cup sliced red and yellow peppers
½ cup sliced green beans
½ cup baby corn strips

½ cup broccoli florets

8 cloves garlic, minced
1” piece ginger, grated
1 tbsp Sambal oleak (red chilli paste)
Red pepper flakes or Sriracha
Extra Firm Tofu - 1 block - pressed and cubed
3 tsp Dark Soy Sauce
1 tsp + 3 tbsp Olive oil
Salt to taste

Black Pepper to taste

Spring Onions - optional

Method:

1) Wash and soak the rice for 10 mins. Add 1 1/2 cups of water for 1 cup of rice and cook it in rice cooker or on the direct stove 

2) Add 1/2 tsp of soy sauce for color and salt. Spread on a plate to cool and set aside

3) Saute the cubed tofu in a tsp of oil until light brown on all sides. Keep aside

4) Heat oil in a big wok, add minced garlic, grated ginger and sambal oleak (red chilly paste),saute for a few seconds until its fragrant. Now add a 1/4 cup basil and saute until fragrant

4) Add sliced onions, mushrooms and green beans. Stir fry for 3-4 minutes until veggies are tender but crunchy. Add the remaining soy sauce and let it simmer for a few minutes

5) Add broccoli  baby corn and tofu and saute for a minute and then add red pepper flakes, black pepper and salt. Mix everything until the veggies are coated. Please note that if you have a lot of veggies and tofu, you may have to adjust the quantity of soy sauce and use a little water to get a little gravy - enough to coat the veggies and tofu

6) Now add the cooked cooled rice and then add the bell peppers. Mix well and cook for 3 minutes on medium heat

7)Add the remaining basil to the rice and mix well.Serve it hot