Stir-fried brown rice with holy basil sauce

Name: Stir-fried brown rice with holy basil sauce
Yield: Serves 1-2
Cuisine: Thai recipes
Ingredients: 1 tbsp vegetable oil; 3 garlic cloves, finely chopped; 2-3 red or green bird’s eye chillies, finely chopped (to taste); 50g onion, finely diced; 50g carrot, finely diced; 2 tbsp light soy sauce; 1 tsp dark soy sauce; ½ tbsp caster sugar; 100g cooked brown jasmine rice at room temperature; 100g cooked white jasmine rice at room temperature; 25g spring greens, roughly chopped; 25g spring onion, finely chopped; 3 cherry tomatoes, halved; Small handful fresh holy basil leaves; Lime wedges to garnish

Easy
July 2018

Easy
July 2018

Serves 1-2
Hands-on time 20 min

”I used to make the classic Thai stir-fry dish called pad kra prow (ka prow is holy basil) with brown rice on the side, as taught to me by my mum. But I knew there was a dish that combined them in the pan. Stir-frying the rice in the sauce brings an entirely different taste to this dish. I love tossing holy basil into the hot pan at the end, letting the warm, aniseed aromatics fill the kitchen” – Saiphin Moore

This recipe is from Saiphin’s cookbook, Rosa’s Thai Café: The Vegetarian Cookbook.

Dairy-free
Vegetarian

Nutrition: per serving

Calories: 252kcals
Fat: 6.9g (0.6g saturated)
Protein: 5.5g
Carbohydrates: 40.1g (12g sugars)
Fibre: 3.7g
Salt: 2.5g

Nutrition: per serving

Calories: 252kcals
Fat: 6.9g (0.6g saturated)
Protein: 5.5g
Carbohydrates: 40.1g (12g sugars)
Fibre: 3.7g
Salt: 2.5g

For 2

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Ingredients

1 tbsp vegetable oil
3 garlic cloves, finely chopped
2-3 red or green bird’s eye chillies, finely chopped (to taste)
50g onion, finely diced
50g carrot, finely diced
2 tbsp light soy sauce
1 tsp dark soy sauce
½ tbsp caster sugar
100g cooked brown jasmine rice at room temperature
100g cooked white jasmine rice at room temperature
25g spring greens, roughly chopped
25g spring onion, finely chopped
3 cherry tomatoes, halved
Small handful fresh holy basil leaves
Lime wedges to garnish

1 tbsp vegetable oil
3 garlic cloves, finely chopped
2-3 red or green bird’s eye chillies, finely chopped (to taste)
50g onion, finely diced
50g carrot, finely diced
2 tbsp light soy sauce
1 tsp dark soy sauce
½ tbsp caster sugar
100g cooked brown jasmine rice at room temperature
100g cooked white jasmine rice at room temperature
25g spring greens, roughly chopped
25g spring onion, finely chopped
3 cherry tomatoes, halved
Small handful fresh holy basil leaves
Lime wedges to garnish

Method

Heat the oil in a wok set over a medium heat. Add the garlic and chillies and stir-fry for about 30 seconds until the garlic is golden brown. Add the onion and carrot and stir-fry for about 2 minutes until the onion is slightly translucent.
Stir in both soy sauces and the sugar, then toss the rice into the wok and stir-fry for 1-2 minutes until all the ingredients are well combined. Finally, add the spring greens, spring onion, tomatoes and holy basil (see tip) and stir-fry for a further minute until the spring greens are cooked through. Serve immediately, garnished with lime wedges.

Method

Heat the oil in a wok set over a medium heat. Add the garlic and chillies and stir-fry for about 30 seconds until the garlic is golden brown. Add the onion and carrot and stir-fry for about 2 minutes until the onion is slightly translucent.
Stir in both soy sauces and the sugar, then toss the rice into the wok and stir-fry for 1-2 minutes until all the ingredients are well combined. Finally, add the spring greens, spring onion, tomatoes and holy basil (see tip) and stir-fry for a further minute until the spring greens are cooked through. Serve immediately, garnished with lime wedges.

delicious. tips

Holy basil has a peppery flavour and is available from some Asian grocers. If they don’t have it use sweet Thai basil, also available from Ocado and Asda.

Recipe By

Saiphin Moore

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