I visted Thai Place Restaurant in Westport during lunch one afternoon and LOVED their basil fried rice. Actually, any Thai basil fried rice has been delicious and I felt the need to recreate something like it. Here's what I came up with.
Ingredients:
4 cups of Jasmine rice
1 container of firm tofu
6 tbsp. of soy sauce
4 tbsp. of fish sauce
4 tbsp. of oyster sauce
5 eggs, scrambled
1/2 of an onion, diced
1/4 cup of chopped green onion
3 cloves of garlic, minced finely
1/2 cup of fresh basil, chopped into thin strips
Various vegetables: I used mushrooms, green bell pepper and broccoli
Olive oil
Prepare the rice as directed. I used a rice cooker, which made this process very easy! It's best to make it on the dry side. If you have time, make the rice a day prior to cooking, and put the rice in the fridge.
Cut the tofu into cubes.
In a skillet, heat 2 tbsp. of olive oil on medium high heat and pan fry the tofu on all sides until brown.
Blot the pan fried tofu with a paper towel and set aside.
Cut up the onion and green onion, basil and mince the garlic. Chop up all vegetables as well.
Scramble your egg.
In a wok on high heat, scramble your egg with olive oil. Salt and pepper them and then set it aside on a plate.
Once the egg is done, return the wok back onto the heat and add a couple tbsp. of olive oil on high heat. Add your garlic and green onion.
Then add the diced onion.
And then the basil...
And then your vegetables.
Add the pan fried tofu and the scrambled eggs as well.
Combine the soy sauce, fish sauce, and oyster sauce and add the mixture into the wok.
Add your rice to the wok. Mix well.
Serve with cilantro! So yummy!
Enjoy! Nom, nom, nom...
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