Lunch & Dinner
About this Recipe
I’m in love with Thai basil and I just can’t get enough. Pretty sure I’m not the only one. That robust liquorish flavour is a perfect friend for any ingredients or protein you can think of.
Add as little or as much basil you as like. Look for Thai basil if possible to give this humble fried rice a big KICK of flavour.
Read and follow recipe below or download a PDF.
- 1 tbsp fresh garlic, peeled, crushed
- 1.5 tbsp long red chilli sliced
- 2 tbsp neutral oil
- 6-8 tiger prawns, peeled with tail and head on, butterfly cut
- 1 egg, medium
- 1.5 cups cooked jasmine rice, warm
- 1/2 cup red capsicum, thinly sliced
- 1 cup Asian greens, cut into bite size pieces
- 1 cup Thai basil leaves, whole
Stir fry Sauce
- 2 tsp kecap manis, caramlised soy
- 2 tsp Thai fish sauce, Mega Chef Brand
- 1 tbsp Thai oyster sauce, Mega Chef Brand
- 1/4 – 1/2 tsp ground white or black pepper powder
Fancy Garnish: coriander sprigs, lime wedges, sliced cucumber pieces & crispy fried garlic.
The perfect recipe for using up your left over cooked rice. Be sure to reheat the rice till warm before use.
Step by Step Instructions
Prepare and measure ingredients according to the list above.
Make your paste by adding chopped chillies into a mortar and pestle and pound for 10 seconds before adding crushed garlic. Add as much or as little chilli as you like, mild – medium works best. Pound garlic for further 10 seconds only until a chunky paste is formed. Set aside till use
Add neutral oil to a wok or frying pan on medium heat. Allow the oil to become hot then turn off the heat for a few seconds while adding the garlic and chilli paste stir vigorously to release aroma without burning the garlic.
Return wok to medium heat and crack in an egg and scramble into the herb paste. Swiftly add prawns and toss well, cooking the prawns lightly until they just curl up.
Add the warm cooked jasmine rice. Using the back of your spatula, tap gently on the rice to remove any lumps then rotate and flip all ingredients from the bottom to the top. Continuously stir until the rice no longer has any lumps and become hot.
Best technique is to TAP and then FLIP, avoid chopping or breaking the rice grains.
Season your fried rice by adding with the stir fry sauce. Fold gently to ensure every grain of rice is covered.
Add capsicum and Asian greens. Cook these too lightly, we still want some crunchy please. Lastly add HALF of the Thai basil, turn off the heat and fold through the fried rice.
Garnish and make it look super cute. Serve it up to your grateful friends and family.