Thai Basil Fried Rice

Thai Basil plant comes back after deadly winter. Generally the plant dies but it sows its seeds. As spring arrives, tiny seedlings start sprouting out. I love the sweetish, fennel like flavor of the Thai basil. A nearby Thai restaurant serves delicious Thai Basil Fried Rice. Whenever I experiment with any recipe, I take liberties to make a healthier version that suits our lifestyle. Though we eat seafood, I am not particularly fond of the fish sauce which is a common ingredient in Thai cooking. I also add some turmeric powder to get the beneficial antioxidants. I throw in quite a bit of vegetables. So my experimental recipe almost always results in my own zany version, that differs substantially from the authentic one.

Thai Basil Fried Rice
Ingredients
1 cup Jasmine rice, cooked according to the instructions
2 cups mixed vegetables (I used a frozen packet containing green peas, carrots, green beans, corn etc.)
3/4 cup Tofu - bite sized chunks
salt to taste

Whisk
1 tsp rice vinegar
1/2 tbsp tomato ketchup
1/2 tsp paprika
1 tsp freshly ground black pepper

Tempering
1 tbsp oil
A pinch of turmeric powder
A handful of Thai basil leaves

Garnish
3-4 Fresh Thai Basil leaves

Method
1. Cook Jasmine rice according to the instructions. Spread on a flat plate to cool down completely.
2. Heat oil in a saucepan or wok. Add turmeric powder and Thai basil leaves.
3. Add the vegetables. Sauté for 5 minutes.
4. Add cooled and cooked rice, vinegar mixture and salt. Sauté.
5. Add tofu chunks. Mix well without letting them break.
6. Garnish with Thai Basil leaves.

Note -
1. Use only Thai Basil leaves for this recipe, as they lend their signature aroma/flavor to this dish. Italian basil will surely change the taste.
2. Use only rice vinegar for this recipe.
3. If you prefer a spicier version, use Sriracha sauce in the vinegar mixture or add crushed red pepper flakes.

Thai Basil blooms

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