Garlic Basil Thai Fried Rice

Servings: 4-6

Ingredients

2 tbsp extra-virgin olive oil

1 cup small diced carrot

4-5 cloves garlic, minced

2 large eggs, beaten

1 cup frozen peas, thawed

2 cups cooked brown rice

1 tbsp. soy sauce

1 cup loosely packed basil leaves, roughly chopped* 

Serve with lime wedges and Sriracha

Salt to taste

  1. Heat olive oil in a large skillet over medium heat. Add carrot and cook until slightly soft, about 6-8 minutes. Add garlic, and cook for another 2-3 minutes, until the garlic is fragrant and golden brown.

  2. Push all of the cooked vegetables to one side of the pan. Pour the eggs into the cleared half of the pan*. Let cook for 2-3 minutes until slightly set, then scramble the eggs and mix with the rest of the vegetables (*add a little bit more oil if you’re not using a non-stick skillet).

  3. Add peas, rice, soy sauce, and salt taste. Mix well and let the rice cook until slightly crispy and all of the ingredients are cooked all the way through. Turn off heat, and fold in fresh basil. Serve with lime wedges.

Tips

  • Other veggies you could use include celery, bell pepper, cabbage, etc.

  • To turn this into a whole meal, top with nuts, like peanuts or cashews

Ben Mastracco