Thai Basil Fried Rice with Crispy Egg
A fast, punchy fried rice loaded with Thai basil, chilis, and a crispy fried egg on top.
Veggie Forward Thai dinner
Taylor
This is my "it's 9pm and I forgot to plan dinner" recipe. Leftover rice, whatever veggies are wilting in the crisper drawer, and a fried egg that gets crispy on the edges. The Thai basil makes it.
Recipe
Ingredients
- 3 cups day-old jasmine rice
- 2 eggs
- 3 tbsp tamari or soy sauce
- 1 tbsp fish sauce
- 2 Thai chilis, sliced
- 4 cloves garlic, minced
- 1 cup Thai basil leaves
- 1 bell pepper, diced
- 2 green onions, sliced
- Lime wedges for serving
Method
- 1 Heat a wok or large skillet over high heat. Add oil, crack in one egg, and fry until edges are crispy. Set aside.
- 2 Add more oil, toss in garlic and chilis. Stir-fry 30 seconds.
- 3 Add bell pepper, cook 2 minutes until slightly charred.
- 4 Add cold rice, breaking up clumps. Stir-fry 3-4 minutes until rice is hot and slightly crispy.
- 5 Push rice to one side, scramble the second egg on the empty side, then mix everything together.
- 6 Add tamari and fish sauce, toss to coat. Kill the heat, fold in Thai basil.
- 7 Serve topped with the crispy fried egg and lime wedges.