Basil Veggie Fried Rice

Highly fragrant, super flavorful, and topped with fried garlic.

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Mise

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Basil Veggie Fried Rice Recipe

Yield: 4 servings

INGREDIENTS

1/2 cup neutral flavored oil

4 cups jasmine rice, cooked

4 large eggs

1 1/2 cup Cauliflower, cut bite size

1 1/2 cup celery, cut bite size

1 cup red onion, sliced in quarters and 1/4 inch thick

1 1/2 cup mushrooms, cut bit size

1/4 cup spicy pepper of choice, minced

1 head garlic, minced (not too, too small and still a bit chunky)

2 cups fresh basil

1/4 cup celery leaves

1/4 cup scallion, sliced

2 Tablespoons chicken flavor or 1 bouillon cube

6-8 Tablespoons soy sauce

4 teaspoons sesame oil

Salt and black pepper to taste

2 limes, cut into 8 wedges

DIRECTIONS

1. In a bowl, beat eggs and season with salt and chicken flavor. In a large, oiled pan on medium heat scramble the eggs. Place cooked eggs in a bowl/plate and set aside.

2. In the same pan as before, oiled, on medium/ high heat, cook the celery and cauliflower and season with salt and chicken flavor. Cook until it just begins to soften. Remove and set aside.

3. Again in the same oiled pan, cook the onions, mushrooms and peppers on medium/ high heat, season with salt and chicken flavor. Cook until it barely begins to soften. You want the onions still a little crispy and the mushrooms still meaty. Remove and set aside.

4. Making sure your same pan in free of other veggie pieces, add two Tablespoons of oil and on medium heat cook garlic until golden. Watch closely because it will turn to brown from golden very quickly and will then taste bitter. Watch closely, move garlic around and right when its golden remove the pan from the heat and remove garlic from oil and set aside.

5. Now it’s time to assemble the fried rice. This will be done in 2 phases, the first making 2 servings: In the same large oiled pan on medium/ high heat put half of the rice and allow to cook for about 1 minute moving around every so often. This gets the rice deliciously sticky and a little crispy. Add about 3 Tablespoons soy sauce and mix well.

6. Add half of cooked veggies, toss well and taste to see if you want more salt, pepper soy sauce and/or chicken flavor.

7. Toss in half of the basil, scallion and celery leaves and cook just until the leaves wilt. Remove pan from heat.

8. Add sesame oil and toss everything well.

9. Serve and top with fried garlic and a few lime wedges.

10. Repeat for last 2 servings.