Ingredients
- 2 cups jasmine rice, cooked and cooled
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 cup fresh basil leaves, roughly chopped
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce (optional)
- 1 teaspoon sugar
- 2 eggs, lightly beaten
- 1 cup cooked chicken or tofu, diced (optional)
- Salt and pepper to taste
If you’re looking for substitutions, feel free to swap jasmine rice with brown rice for a healthier twist, or use tamari instead of soy sauce to keep it gluten-free. The fish sauce adds a unique depth, but you can leave it out for a vegetarian version.
Instructions
- Heat the vegetable oil in a large pan or wok over medium-high heat. Add the minced garlic and diced onion, cooking until fragrant and translucent, about 2-3 minutes.
- Add the diced red bell pepper. Stir-fry for another 2 minutes until slightly softened.
- Push the vegetables to one side of the pan and pour the beaten eggs into the empty space. Scramble the eggs until cooked through, then mix them with the vegetables.
- Add the cooked rice to the pan, breaking up any clumps with your spatula. Stir everything together so the rice is evenly coated with the oil and juices from the vegetables.
- Pour in the soy sauce, fish sauce (if using), and sugar. Stir well to combine, ensuring the rice is thoroughly seasoned.
- Fold in the cooked chicken or tofu, if using, and let it heat through for about 1-2 minutes.
- Just before removing from the heat, add the fresh basil leaves. Stir until the basil is just wilted and aromatic.
- Season with salt and pepper to taste, and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International