Basil Fried Rice Recipe

Rinse the jasmine rice under cold water until the water runs mostly clear to remove excess starch.

Combine rinsed rice, 2 1/2 cups water, 1/2 tsp kosher salt and 1 tsp oil (optional) in a medium saucepan. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly, and simmer 15 minutes. Remove from heat and let sit, covered, 10 minutes more. Fluff with a fork and spread onto a rimmed tray or large plate to cool slightly (this separates grains for stir-frying).

Peel the garlic. In a small blender or food processor, combine garlic, 1 cup Thai basil, 1/2 cup sweet basil (if using), 2 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp fish sauce, 1/2 tsp sugar, 2 tbsp water, and 1 tsp vegetable oil.

Pulse/blend until a smooth but slightly textured sauce forms. Taste and adjust seasoning — add up to 1 tsp more soy or 1/2 tsp more sugar if needed. Set aside.

Peel and cut the jumbo white onion into 1/2-inch wedges or thick slices. Remove seeds and white ribs from the red bell pepper and cut into 1/2-inch strips. Slice the long hot pepper thinly on the diagonal; remove seeds if you want less heat. Slice scallions thinly, separating white and green parts (use green parts for garnish later).

Heat a large heavy skillet or wok over high heat until hot. Add 2 tbsp neutral oil and swirl to coat.

Add the onion wedges and stir-fry 2–3 minutes until they begin to soften and take on color. Add the red bell pepper and continue stir-frying 1–2 minutes until bright and slightly tender.

Add the sliced long hot pepper and the white parts of the scallions and stir-fry 30–45 seconds to release their aroma.

Push the vegetables to the side of the pan, add a small drizzle more oil if pan is dry. Add the cooled, fluffed rice to the center of the pan in an even layer. Let it sit 20–30 seconds to get a little crust, then begin stir-frying to combine with the vegetables.

Pour the prepared basil sauce evenly over the rice and vegetables. Stir-fry briskly 1–2 minutes until the sauce is absorbed and the rice is evenly coated. Taste and adjust seasoning: add up to 1 tsp more soy sauce or 1/4 tsp salt if needed.

Turn off heat and stir in 1 tsp sesame oil and 1/4 cup chopped fresh basil leaves (reserve a few whole leaves for garnish).

Sprinkle with the green parts of the scallions and freshly ground black pepper. Transfer to a serving platter.

Serve immediately with lime wedges on the side. Offer extra basil leaves and hot pepper slices for guests who want more heat.