Thai Tomato Basil Fried Rice
Thai Tomato Basil fried rice is what happens with you love tomatoes and life gives you lots of Thai Basil. The flavors used in this recipe have lots of Thai influence. This being said, it is a product created in my kitchen. I love fried rice, you can tell by my recipes Indo-Chinese Garlic Scape Fried Rice, Thai Pineapple Basil Fried and Forbidden Black Rice Fried Rice. They are all ways to get a quick meal on the table on short notice. And a great way to use up what I have on hand.
That Thai Basil though is non-negotiable!
Essentials for the Tomato Basil Fried Rice
This variation needs just a handful of ingredients, which you probably have on hand. The absolute non-negotiable in this and any fried rice is leftover rice that is nice and dry. I always have this on hand. I have made this with jasmine rice, which I love as much as Basmati rice. You can quite easy make this with any leftover well chilled rice you have on hand. It is the gentle licorice notes of the Thai basil, meshing with sweet and tangy flavors. Not a lot in terms of happenings.
Lika all fried rice, you will need –
- At least one day if not several days old rice that is not overcooked.
- High Heat!
Now if you are planning to make rice just for this dish, I suggest that you plan a few hours ahead. You will need to make the rice ahead of time, spread it out and pop it in the freezer for 30 minutes or the fridge for at least two hours. I used grape tomatoes and softly scrambled eggs and lots and lots of Thai Basil. Poke around your refrigerator for a few vegetables, I found a pepper and some frozen peas. And yet, if you add all of this together you will have a meal that is wholesome and perfect for a busy day. Make a double batch and you will be happy through the week.
The last week ended up being super crazy hectic, with my mother changing her plans last minute. Almost many hundred dollars and fancy footwork later, she is now in Seattle.
She does find the smaller city vibe better than my suburban home. All said, this fried rice offered a great meal for all of us on short notice. Try it and you will see why.
An easy and flavorful take on Thai Fried Rice, using summer tomatoes and Thai basil.
Ingredients
- 1 tablespoon fish sauce or tamari soy sauce
- 1 tablespoon brown sugar
- 3 tablespoons fresh lime juice (about 1 medium sized lime)
- 1 and 1/2 teaspoons salt, divided
- 2 eggs
- 5 tablespoons oil divided
- 2 to 3 eggs
- 1 medium sized red onions or 2 shallots diced
- 2 cloves of garlic minced
- 1 tablespoon fresh ginger, minced (about 1 inch piece)
- 1 bell pepper, diced
- 1 and 1/2 cups of cooked jasmine rice, refrigerated overnight
- 1 cup of halved grape tomatoes or diced tomatoes
- 1/2 to 3/4 cup frozen peas
- 1 cup of chopped fresh Thai Basil
Instructions
- In a small bowl mix the fish or tamari soy sauce, brown sugar and the fresh lime juice with about half the salt and set this aside.
- Beat the eggs with the remaining salt.
- In a large pan heat half the oil for 2 to 3 minutes gently scramble the eggs on medium heat forming large clumps. Remove when the eggs are just set but still moist.
- Clean the pan lightly and add in the remaining oil and heat for two more minutes.
- Add in the diced onions or shallots, garlic and ginger and cook for 4 to 5 minutes until the onions soften and the mixture is very aromatic
- Stir in the bell pepper and cook for 3 minutes.
- Add in the rice and mix well until uniformly coated.
- Add in the fish sauce mixture. and stir well to coat.
- Mix in the tomatoes and the frozen pea and cover and cook for 3 minutes, until the tomatoes just begin to soften.
- Mix in the eggs and the basil. It will seem like you are adding a lit of basil but the basil wilts quickly and reduces significantly.
- Sever hot.