Thai basil fried rice with tofu


This is by no means an authentic thai recipe.. I tried a couple of thai basil fried recipes from the internet and then came up with this one with a few modifications to suit my taste. I made this on a weekday night and packed it for lunch the next day but my recommendation is to eat this steaming hot off the stove! There are lot more things you can add like scrambled eggs, fried tofu instead of baked tofu. You can use white jasmine rice instead of brown rice. This also probably tastes better with fish sauce or oyster sauce but since my family is vegetarian, I didn’t add those. All right then,  lets get straight to the recipe.

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Ingredients : Serves 2-3

1 and half cups long grain basmati brown rice.

half a head of broccoli

1 cup assorted bell peppers cut into strips

1/2 cup green beans cut into 1″ pieces

3/4 cup baked tofu. I bought mine from trader joes

1/2 a big onion chopped

2-3 garlic cloves minced

3 tablespoons of olive oil/peanut oil

2 tablespoons low sodium soy sauce

1-2 tablespoon sriracha sauce

2-3 thai cillies or serrano (regular Indian variety)  cut into 1/2″ pieces

1 tablespoon peanut butter (optional)

1/2 teaspoon sugar

10-12 basil leaves finely chopped

A few pieces of lemon wedge while serving

Roasted and crushed peanut powder for serving

Soak the brown basmati rice for atleast 2 hours and then cook it with 1 and half cups of water and let it cool. This can be made the previous day as day old rice tastes even better. If using any other kind of rice, follow instructions on the pack for cooking.

In a large pan or wok, under medium high flame, heat the oil. I use a cast iron skillet as I have an electric coil stove and it is difficult to achieve that amount of heat for stir frying. Also using any other metal makes the onion sweat and go soggy and you want the veggies to be crisp for the fried rice. Add garlic, chillies and onion and fry them till the onion turns translucent. Add the rest of the veggies and tofu and stir fry them for a couple of minutes till they are slightly tender but still retain their crunchiness.  Optionally for better taste, you can buy regular tofu, drain all the water on a paper towel cut into 1/2″ pieces and deep fry them. Add the tofu at the end, when mixing the rest of the ingredients.

In a small mixing bowl, mix the sauces, sugar and peanut butter until you get a smooth mixture.

Add the rice, the sauce mixture to the pan and salt and mix well. Turn off the heat and add the basil leaves and mix. Serve piping hot with a wedge of lemon and roasted and crushed peanut on the side.