Basil Fried Rice
The ultimate comfort food, Basil Fried Rice combines creamy coconut milk with fresh vegetables and aromatic basil. This easy weeknight dinner is not only satisfying but also a delightful explosion of flavors. Perfect for any occasion, it's sure to become a regular in your cooking rotation!
Equipment
- Mixing Bowl
- Chef's Knife
- Wooden Spoon
- Skillet
- Blender
- Food Processor
- Peeler
Ingredients
- 1 cup white rice uncooked (3 cups cooked)
- 2/3 cup full-fat canned coconut milk
- 5 basil leaves + more for serving
- 1/2 small yellow onion finely chopped
- 4 cloves garlic minced
- 1 large carrot peeled and chopped
- 1 small crown broccoli chopped into florets
- 1 cup frozen peas
- 3 stalks green onion chopped
- 3 eggs scrambled
- sea salt to taste
Instructions
- Begin by steaming 1 cup of white rice. This process will yield around 3 cups of cooked rice, which will serve as the satisfying base for your dish. Make sure the rice is fluffy and cooked through; you don’t want any mushy texture.
- Add the coconut milk and basil leaves to a small blender and blend until combined. If you don’t have a blender, finely chop the basil leaves and mix well with the coconut milk for that same fresh flavor.
- Pour the coconut milk-basil mixture into a large skillet and heat to medium. This is where the magic begins! You’ll want to see it bubble slightly, releasing that fragrant aroma.
- Add the chopped yellow onion and cook, stirring occasionally for about 3 minutes. You’re looking for a translucent appearance; this indicates the onion is softening and sweetening up beautifully.
- Now, it’s time to add the garlic, carrot, broccoli, peas, and green onion. Stir well to combine everything, ensuring the vegetables are coated in that aromatic mixture. Cover and cook for 2 to 3 minutes until the veggies begin to soften.
- In a separate skillet, scramble the eggs until cooked. Make sure they’re fluffy and well distributed; this adds a lovely texture to your Basil Fried Rice.
- Finally, add the cooked white rice to the skillet with the coconut milk and vegetables. Stir well to combine everything into a harmonious blend. You want to ensure every grain of rice is coated!
- Stir in the scrambled eggs and season with sea salt to taste. Remember to taste as you go to get the flavor just right.
- Once everything is mixed and heated through, it’s ready to serve! You can garnish with additional basil leaves for that fresh touch.
Notes
- Tip 1: Leftovers can be stored in an airtight container in the fridge for up to three days. The flavors continue to meld and intensify.
- Tip 2: If you want to keep it longer, you can freeze the fried rice. Just thaw it overnight in the fridge before reheating.
- Tip 3: Serve Basil Fried Rice alongside grilled chicken or tofu for a complete meal.
- Tip 4: If you like heat, add a dash of red pepper flakes or stir in some sriracha for an extra kick.
- Tip 5: For a crunchy texture, toss in some roasted cashews or peanuts just before serving.