Recipe Index

Ingredients

• 1 large bunch basil
• 4 large eggs
• Kosher salt
• 2 Tbsp. vegetable oil
• 3 garlic cloves, finely grated
• 1 (2") piece ginger, peeled, finely grated
• 1 Fresno or serrano chile, finely chopped
• ⅓ cup store-bought crispy fried onions or shallots, plus more for serving
• 3 cups chilled day-old cooked rice
• 3 Tbsp. soy sauce
• 2 Tbsp. toasted sesame oil

Method

1. Tear enough basil leaves from the bunch to make 2 cups, finely chop the basil stems to make 1 tablespoon, and keep a few whole leaves back for serving.
2. Beat the eggs with a pinch of kosher salt in a medium bowl and stir half the torn basil leaves into them.
3. Warm the vegetable oil in a large skillet over medium-high heat and cook the grated garlic, grated ginger, chopped chile, crispy fried onions and chopped basil stems, stirring often, for about 1 minute until fragrant.
4. Add the chilled day-old rice to the skillet and stir-fry it, breaking up clumps and tossing often, for about 3 minutes until lightly crisped in places.
5. Pour the soy sauce and toasted sesame oil over the rice and toss for about 2 minutes until everything is combined and glistening.
6. Add the basil egg mixture to the rice and cook, stirring constantly, for about 2 minutes, until the eggs are cooked through and coating the grains.
7. Take the pan off the heat, stir in the remaining torn basil leaves, taste for salt, and divide the basil fried rice among plates topped with the reserved whole leaves and more crispy fried onions.

Total: 20 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data