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Discover the Irresistible Flavor of Basil Fried Rice

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Learn how to make delicious Basil Fried Rice. Easy recipe with step-by-step instructions.

Ingredients

Scale

Cooking this dish is like taking a little trip down memory lane, using ingredients that are easy to find and familiar. Here’s what you’ll need:

  • 3 cups cooked jasmine or long-grain rice (preferably day-old rice for best texture)
  • 2 tablespoons vegetable oil or canola oil
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 cup mixed vegetables (like peas, carrots, or bell peppers), chopped
  • 2 large eggs, lightly beaten
  • 1/4 cup soy sauce (or tamari for gluten-free option)
  • 1 tablespoon fish sauce or oyster sauce (optional, for added depth)
  • 1 cup fresh basil leaves, roughly chopped
  • Salt and freshly ground black pepper, to taste
  • Fresh lime wedges, for serving (optional but highly recommended)

If you’re vegetarian or vegan, you can skip the fish or oyster sauce and enjoy this dish with just the soy sauce and herbs. I often substitute with tofu or extra vegetables—whatever I have in the fridge that needs a little love.

Instructions

  1. Start by prepping all your ingredients. If you’re using leftover rice, break up any clumps gently with a fork. Have your chopped vegetables, minced garlic, and beaten eggs ready so everything moves smoothly during cooking.
  2. Heat the oil in a large, wok or skillet over medium-high heat. When it’s shimmering and hot, add the minced garlic and chopped onion. Sauté for about 1-2 minutes until fragrant and translucent. I always love the aroma that fills the kitchen at this stage, reminding me of weekends at my grandma’s house.
  3. Add the mixed vegetables to the skillet and cook for another 2-3 minutes, stirring occasionally, until they are tender but still vibrant. This is where I like to add a pinch of salt to help draw out the moisture and enhance their natural sweetness.
  4. Push the vegetables to one side of the skillet. Pour the beaten eggs into the empty side and scramble gently, cooking just until set, about 1-2 minutes. Mixing the eggs into the vegetables creates a beautiful, cohesive flavor.
  5. Add the cooked rice to the skillet, breaking up any remaining clumps. Stir everything together thoroughly, ensuring the rice heats through and absorbs the flavors. This step is where I often add a splash of water or broth if the mixture feels a little dry—my grandma always said a little moisture keeps the rice lively.
  6. Pour in the soy sauce and fish or oyster sauce, if using. Stir well to evenly coat all the rice and vegetables. Taste and adjust seasoning with salt and pepper as needed. Remember, the soy sauce adds saltiness, so go easy at first—you can always add more.
  7. Remove the skillet from heat and fold in the chopped basil leaves. The residual heat will release the herb’s fragrant oils, infusing the rice with a fresh, herbal aroma. I love adding basil at the end; it keeps its bright flavor and makes the dish feel extra special.
  8. Serve immediately with lime wedges on the side for a bright, tangy finish. I find a squeeze of lime really elevates the flavors and adds a refreshing contrast to the savory rice.

Find it online: https://artofeasycooking.com/basil-fried-rice/