Thai Basil Fried Rice

5 from 1 vote

This Thai Basil Fried Rice is spicy, savory, and packed with the wonderful aroma of fresh Thai basil. Made with tender pork and simple seasonings, it's a quick and flavorful meal that's perfect for lunch or dinner!

Prep Time5

Cook Time10

Total Time15

Course: Breakfast, Dinner, Lunch

Cuisine: Asian, Thailand

Servings: portions

Calories: 728kcal

Author: Claudia

Equipment

1 wok

Ingredients

300 g rice leftover
80 g pork sliced
1 fish cake sliced
2 garlic minced
2 eggs one sunny side up, one scrambled
1 tbsp oyster sauce
1 tsp fish sauce
1 tsp soy sauce
½ tsp mushroom powder
¼ tsp pepper
Thai basil

Instructions

Heat some oil in a wok or large skillet over medium-high heat. Add the minced garlic and sauté until fragrant and lightly golden (Image 1). Add the pork slices (Image 2) and stir-fry until they are cooked through. Add the sliced fish cake and stir-fry briefly (Image 3).
Add the leftover rice, followed by the oyster sauce, soy sauce, fish sauce, and chilies (Image 4). Stir-fry, breaking up any clumps of rice, until everything is well combined and the seasonings are evenly distributed.
Push the rice to one side of the pan and crack the egg into the empty space (Image 5). Let it cook briefly, then scramble the egg and mix it into the rice (Image 6).
Add the fresh Thai basil (Image 7) and continue stirring and folding until the leaves are just wilted. Turn off the heat and serve the fried rice hot, topped with a sunny-side-up egg and a few slices of fresh cucumber (Image 8).

Notes

Use day-old rice. Leftover rice is drier and firmer, making it perfect for fried rice. Break up any clumps before cooking to prevent the rice from becoming mushy.
Don't burn the garlic. Sauté the minced garlic until fragrant and lightly golden. Be careful not to burn it, as this can give the fried rice a bitter taste.
Use medium-high heat. Stir-fry the rice over medium-high heat to prevent it from becoming soggy. Keep stirring to distribute the seasonings evenly.
Cook the egg separately in the pan. Push the rice to one side before adding the egg. Let it set slightly before scrambling and mixing it into the rice.
Add Thai basil at the end. Add the fresh basil just before turning off the heat. Stir-fry briefly until the leaves are wilted to preserve their wonderful aroma and flavor.

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