Thai Basil Fried Rice

My family has been a big fan of the Thai food from local Thai restaurants for a long time, but it didn’t occur to me that I could try making it at home until I spoke to my friend Rekha, who said she makes it often. However, the recipe she used had fish sauce in it. My curiosity to find vegetarian Thai recipes increased and my search continued until I found ministryofcurry.com, from where I adapted this recipe. Hope you will try it out.

Desika Products:

Seeraga Samba Rice

RECIPE FOR THAI BASIL FRIED RICE

Ingredients:

Cooked Rice - 4 cups

Red Bell Pepper - 1

Green Bell Pepper - 1

Snap Peas - 15-20

Tamari Sauce or Soy Sauce - 1 .5 tblsp + 1 tblsp for marination

Hoisin Sauce - 1 to 2 tblsp

Onion - 1

Chilli Garlic Sauce - 2 tblsp

Garlic - 2 pods

Green Chili - 1-2

Tofu (extra firm or firm) - 14 oz.

Peanut oil - 2 tablespoons

Basil leaves - 3/4 cup

Instructions:

To bake tofu:

1. Preheat the oven to 400 degrees Farenheit.

2. Remove the tofu from the packaging and wrap it up in paper towels.

3. Place this on a plate and set a heavy pan on top of the tofu. This will ensure that a large portion of the water is removed.

4. Leave this for 10-15 minutes or until water has been thoroughly squeezed and unwrap the tofu.

5. Cut the tofu into cubes. Bigger cubes give a better taste.

6. Transfer the tofu to a mixing bowl.

7. Marinate with tamari sauce, turmeric powder, and a pinch of salt and let it sit for 15 mins.

8. Place in oven and cook for 25-30 mins, sauteing in between.

For fried rice:

1. Finely chop the garlic, green chilies, and basil leaves.

2. Thinly slice onions and peppers

3. Take a thick bottomed wok, heat up peanut oil and add finely chopped garlic & chiles. Fry it until golden brown.

4. Add tofu, chili garlic sauce and sauté it for a bit

5. Now add some basil leaves, onions, snap peas, and carrots.

6. Once the onion and snap peas are half cooked, add 1.5 tbsp tamari sauce and hoisin sauce. Saute for a minute or two.

7. Add the cooked rice and mix well.

8. Add the remainder of the chopped basil and mix everything together until thoroughly combined.

Tips & Tricks:

1. Cook the rice little firmer than usual. I used 1.5 cups water for 1 cup of seeraga samba rice

2. Cook the rice ahead of time and let it cool a down at room temperature for at least 30 minutes before making

3. You can also add roasted peanuts or cashews before serving.