This vibrant Thai-inspired fried rice is a quick and satisfying weeknight dinner that brings bold, savory flavors to your table. Featuring the natural sweetness of corn kernels and the aromatic punch of fresh Thai basil, this dish balances texture and taste beautifully. The use of cold, cooked jasmine rice ensures each grain remains distinct and perfectly textured after stir-frying. Simple to prepare with pantry staples, it comes together in under an hour, making it ideal for busy evenings or casual gatherings. The hint of sesame oil adds a rich, nutty depth that ties the ingredients together. Serve it hot as a main course or a hearty side dish. It’s a comforting, flavorful recipe that uses simple ingredients to create a restaurant-quality meal at home, perfect for families looking for a delicious and easy solution to dinner.
Fried Rice
Description
This vibrant Thai-inspired fried rice is a quick and satisfying weeknight dinner that brings bold, savory flavors to your table. Featuring the natural sweetness of corn kernels and the aromatic punch of fresh Thai basil, this dish balances texture and taste beautifully. The use of cold, cooked jasmine rice ensures each grain remains distinct and perfectly textured after stir-frying. Simple to prepare with pantry staples, it comes together in under an hour, making it ideal for busy evenings or casual gatherings. The hint of sesame oil adds a rich, nutty depth that ties the ingredients together. Serve it hot as a main course or a hearty side dish. It&# 226;ÂÂs a comforting, flavorful recipe that uses simple ingredients to create a restaurant-quality meal at home, perfect for families looking for a delicious and easy solution to dinner.Ingredients
Directions
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Place the corn kernels in a microwave-safe bowl, cover with plastic wrap, and microwave on High for 2 minutes until tender. Let stand for 1 minute to cool slightly.
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Heat a wok or large frying pan over high heat. Add 2 tablespoons of the vegetable oil and swirl to coat the surface.
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Add the corn and any other desired vegetables (such as beans or pumpkin if available) to the wok; stir-fry for 2 minutes until slightly softened.
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Add the cold cooked jasmine rice to the wok. Stir-fry for 3 minutes, breaking up any clumps, until the rice is heated through and slightly toasted.
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Remove the wok from the heat. Stir in the sesame oil, half of the roasted cashews, and the Thai basil leaves until well combined.
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Serve immediately, sprinkling the remaining cashews over the top for garnish.
Nutrition Facts
Servings 1 serving
- Amount Per Serving
- Calories 1593.8kcal
- % Daily Value *
- Total Fat 16.2g25%
- Saturated Fat 7.3g37%
- Cholesterol 23.5mg8%
- Sodium 515.5mg22%
- Total Carbohydrate 323.2g108%
- Dietary Fiber 15.0g60%
- Sugars 11.9g
- Protein 41.8g84%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use day-old cold rice. Freshly cooked rice contains too much moisture and will become mushy when stir-fried. Spread cooked rice on a baking sheet and refrigerate for at least an hour before using.
The original source mentions prawns and green curry paste. If you wish to make this non-vegan, you can add 200g of peeled prawns. Stir-fry the prawns in batches until pink and cooked through, then set aside. Return them to the wok in the final step with the rice.
Thai basil has a distinct anise-like flavor. If unavailable, you can substitute with regular sweet basil, though the flavor profile will be slightly different.
Ensure your wok is very hot before adding the rice to achieve that characteristic "wok hei" (breath of the wok) flavor and slight crispiness.
