Thai Basil Fried Rice

🧂 Ingredients

• 3 Cups Jasmine Rice

  cooked
• 4 Tbsp. Cooking Oil
• 4 Garlic Cloves

  minced
• 2-3 Thai Chilies

  minced
• 1 Cup Onions

  radial cut
• 2 Green Onions

  White and Green parts
• ½ Cup Carrots

  diced
• ½ Cup Green Peas
• 1 Red Hot Long Pepper

  or Bell Pepper (sliced thinly)
• 2 Cups Thai Basil Leaves
• 18 Oz Extra Firm Tofu

  pressed and cubed into 3/4″
• Salt

  to taste
• Black Pepper

  to taste
• Sambal Oelek

  Optional for extra spiciness
• 2 Tbsp. Soy Sauce
• 2 Tbsp. Vegan Oyster Sauce
• 1 Tbsp. Dark Soy Sauce
• 1 Tbsp. Vegan Fish Sauce
• 1 Tsp. Brown Sugar

Instructions

• 1 Cook the Jasmine rice to package instructions, and allow it to cool completely,
  or refrigerate.
• 2 Press the Tofu 20-30 minutes to remove excess water. After which cut into 3/4"
  cubes.
• 3 Add 4 Tbsp. of Cooking Oil to Wok over medium heat. Once the oil is hot, add the
  Cut Tofu into 3/4" cubes, along with salt and black pepper to taste, and fry
  until lightly golden. Then remove the Tofu to a paper towel lined bowl.
• 4 To the remaining oil in the wok, add additional oil if needed. Heat it over
  medium, and add the Onions, and whites of the green onions. Sauté for 30-45
  seconds.
• 5 Then add garlic, and Thai chilies, and sauté for another 30 seconds.
• 6 Then add the red hot long pepper, carrots, and green peas, and sauté for another
  45-60 seconds or until vegetables are softened.
• 7 Add half of the Thai Basil leaves, along with 3 cups of cooked Jasmine rice, the
  sauce mixture, and fried tofu pieces. Gently stir all ingredients until all of
  the rice is coated and heated through.
• 8 Turn off the heat, and add the remaining Thai Basil leaves, and all of the
  greens of the green onions. The residual heat will gently wilt the leaves, while
  still maintaining its aroma.
• 9 Enjoy as it or with a side of Thai curry!

Nutrition Info