When fresh basil abounds and you can get a bouquet the size of your head from the farmers market (a.k.a. The Most Wonderful Time of the Year), this basil fried rice recipe should be in your weekly rotation. You can use any variety, including vibrantly hued Thai basil leaves with purple stems, fragrant green Italian basil, or camphorous holy basil, but note that each will give the dish a slightly different flavor.
You’ll separate the leaves from the stems, but don’t discard those stems! Yes, you can eat them. When you finely chop the stems and then sauté them with the other aromatics, they give this rice dish an even more intoxicating fragrance. Meanwhile, the basil leaves hide pockets of crispy rice and store-bought fried onions or shallots in wilted drapes, providing delightful texture with no extra chopping on your part. While you could absolutely use French’s, varieties like Thailand’s Maesri or Vietnam’s Flying Horse—easily sourced online or from your local Asian grocery store—add a more delicate crispiness and robust flavor.
Any leftover rice you have in the fridge works here (basmati or jasmine rice from last weekend’s dinner party or day-old rice from yesterday’s Chinese takeout). As long as it’s cooked and chilled, you’re good to go.
Recipe information
Total Time
20 minutes
Yield
4 servings
Ingredients
1
4
2
3
1
1
⅓
3
3
2
Preparation
Step 1
Remove enough basil leaves from 1 large bunch basil to make 2 cups and coarsely tear; set aside. Finely chop basil stems to measure 1 Tbsp.; set aside. Set aside a few pretty leaves from remaining bunch for serving.
Step 2
Beat 4 large eggs and a pinch of kosher salt in a medium bowl. Stir in half of reserved 2 cups basil leaves; set aside.
Step 3
Warm 2 Tbsp. vegetable oil in a large skillet (preferably nonstick) over medium-high heat. Add 3 garlic cloves, finely grated, one 2" piece ginger, peeled, finely grated, 1 Fresno or serrano chile, finely chopped, ⅓ cup store-bought crispy fried onions or shallots, and reserved chopped basil stems. Cook, stirring often, until fragrant, about 1 minute. Add 3 cups chilled day-old cooked rice and stir fry, breaking up and tossing often, until lightly crisped, about 3 minutes. Add 3 Tbsp. soy sauce and 2 Tbsp. toasted sesame oil; cook, tossing often, until combined, about 2 minutes.
Step 4
Add reserved egg mixture to rice; cook, stirring constantly, until cooked through, about 2 minutes. Remove from heat and stir in remaining 1 cup basil leaves. Taste fried rice and season with salt if needed.
Step 5
Divide fried rice among plates and garnish with reserved whole basil leaves and more crispy fried onions.