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Thai Basil or Asian basil is a kind of sweet basil that lends a beautiful flavour to your food when cooked at a very high temperature. Instead of having the distinctive peppery, almost minty flavour of holy basil, Thai basil fried rice showcases the aromatic, liquorice-like flavour of Thai basil. The shrimp only adds to this wonderful dish.

  • 3 tablespoons oyster sauce 
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon white sugar
  • Olive oil flavoured cooking spray
  • 4 cups cooked jasmine rice, chilled 
  • 6 large garlic cloves, chopped 
  • 2 Thai chills, chopped 
  • 1 red bell pepper, chopped 
  • 1 medium onion, chopped 
  • 1/2 cup egg substitute (like egg beaters, or can use 2 eggs) 
  • 8 ounces shrimp (or other protein can use virtually any meat, fish, tofu, etc.) 
  • 2 cups Thai basil leaves left whole 
  • 1/2 cup cilantro (optional)

  • Whisk together oyster sauce, fish sauce, soy sauce, and sugar. Set aside.
  • Spray a wok or large frying pan with olive oil spray and heat over medium-high heat.
  • Add the garlic and chili (or serrano) peppers and stir fry for 30 seconds.
  • Add the red pepper and onion and stir fry until the onion is translucent. If you are using chicken or beef, add it with the onion and red pepper. Cook until chicken is done, or beef is about medium.
  • Push ingredients in the wok/pan aside and quickly scramble the egg.
  • Add the oyster sauce mixture and stir everything together.
  • Raise the heat to high and add the chilled rice. Stir until blended with the sauce and other ingredients, breaking up clumps of rice with the back of a spoon.
  • Add more soy, oyster, or fish sauce, if necessary (or to taste).
  • When everything is blended together and the rice is hot, remove from heat and stir in the basil
  • Garnish with cilantro, if desired

Not reviewed yet

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