Best Thai Basil Fried Rice Recipe W Step By Step Photos Hungry Huy Recipes

THAI BASIL FRIED RICE

Steps:

• pound garlic and fresh Thai red chilies on a mortar and pestle to a rough paste. Reduce the number of chilies if you can't handle heat or if you make this for kids.
• In a separate bowl mix all the sauces and sugar together. Stir with a spoon until all the sugar is dissolved.
• In a wok heat your oil and add your shrimp mix for about a minute (you can use any other protein of your choice) and then add garlic and chili paste. Mix well with the shrimp.
• When the shrimp is almost fully cooked, add your thick slices of onion. Also, add your bell pepper slices (you can adjust the amount of your onion and bell peppers as you like)
• Mix well for about to 30sec to a minute on high heat. Do not cook until the bell peppers and onions get soft. They have to remain somewhat crunchy in the final dish.
• Add your rice and mix well again for about a minute.
• Then add your sauce mix. Mix for few seconds until everything incorporates.
• Finally, add your Thai basil leaves and mix well everything together for about 10seconds and turn off the heat. Serve hot

THAI BASIL FRIED RICE

Steps:

• CHILI: Add the garlic, red chilies, and a small pinch of salt to a mortar and break it down with a pestle. You want the garlic and chilies to be completely minced; set aside.
• SAUCE: Add oyster sauce, soy sauce, fish sauce, brown sugar, and white pepper to a bowl, stir to combine; set aside for now.
• EGGS: Heat a large dutch oven or wok over medium-high heat until hot. Add the oil to the pan. Add the eggs and scramble them in the pan quickly, breaking up any large pieces. Remove to a bowl and set aside for later.
• SAUTE: Add the butter to the pan and allow it to melt. Then add the shallots and cook for 3 minutes or until softened, then add the chili paste from step 1. Cook for 30 seconds before adding the shrimp. Cook the shrimp for 30 seconds. Then add the cooked rice to the skillet. Stir everything to combine. Flatten the rice out into a thin layer and allow the rice to sizzle for 30 seconds untouched. Toss, then let sit again for 30 seconds. Alternating gives the rice time to heat through. You'll notice the rice starts to sizzle and pop in the pan.
• FINISH: Drizzle the prepared sauce over the rice, stir, and allow it to sizzle and soak into the rice. When the sauce is absorbed, add the eggs and basil. Stir to combine and allow the basil to wilt a bit. Turn off the heat and serve!