Thai Basil Stir-Fry Rice
A stir-fried rice dish built with jasmine rice, oyster sauce, and fresh basil, swappable with protein and vegetables. Cooked quickly in a hot wok or skillet until rice grains are heated through and lightly crisped.
Ingredients
Method
Mince garlic, chop vegetables into bite-sized pieces, slice green onion, and measure oyster sauce, fish sauce, and lime juice into a small bowl.
Cut protein (chicken, pork, shrimp, or tofu) into 1/2-inch pieces or thin strips.
Heat oil in a wok or large skillet over high heat until shimmering.
Add protein and cook, stirring frequently, until cooked through or no longer raw (2–4 minutes depending on cut). Remove and set aside.
In the same wok, add garlic and cook for 30 seconds until fragrant.
Add chopped vegetables and stir-fry for 2–3 minutes until beginning to soften but still crisp.
Add cooked rice, breaking up any clumps, and stir-fry for 2 minutes until heated through and lightly crisped at the edges.
Return cooked protein to the wok and pour in oyster sauce, fish sauce, and lime juice; toss until evenly coated.
Remove from heat and fold in fresh basil. Divide into bowls and top with green onion, sesame seeds, and red pepper flakes.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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