Basil Fried Rice

5 from 5 votes

This easy basil fried rice is a quick and flavourful way to use leftover rice. Made with bell pepper, peas, corn, fresh basil, garlic and ginger, it comes together in about 20 minutes for an easy weeknight meal or meal prep lunch.

Prep Time5

Cook Time15

Total Time20

Course: Main Dish

Cuisine: Thai, Vegan

Servings: servings

Author: Deryn Macey

Ingredients

2 tsp sesame oil
1 small white onion diced (approx. 1 cup)
1 red bell pepper chopped
5 cloves garlic minced or crushed
1 tbsp minced ginger
1/2 tsp red pepper flakes
3 green onions finely chopped, whites and green separated
3 cups cooked and chilled rice
2 tbsp soy sauce or gluten-free tamari 30 mL
2 tsp coconut sugar or brown sugar 15 g
1 cup green peas
1 cup corn
1 cup lightly packed Thai basil leaves* 50 g
salt and black pepper to taste

Instructions

Heat sesame oil in a large skillet or wok over medium-high heat. Add the bell pepper and onion and cook for 3–4 minutes, stirring occasionally, until softened.
Add the garlic and ginger and cook for 1 minute, stirring frequently, until fragrant.
Add the chilled cooked rice, peas, corn, soy sauce and sugar. Stir well to combine, then spread the mixture into an even layer across the pan. Let cook undisturbed for 2-3 minutes, then stir, scrapping up any browned bits and spreading out again. Repeat once or twice until the rice is hot and lightly crisped.
Remove from heat and stir in the fresh basil, green onion and black pepper. Taste and adjust seasoning as needed. Serve right away with your favourite toppings like sesame seeds, chili crisp, lime or sriracha.

Notes

If you don't have Thai basil available, you can make this recipe with 1 cup chopped Italian basil.

Leftover rice can be stored in an airtight container in the fridge for up to 4 days. Reheat on these stovetop in a pan or in the microwave. To freeze, cool completely in the fridge then transfer to a freezer bag or container and freeze up to 3 months. Thaw in the fridge before reheating.

Nutrition