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Spicy Basil Vegetable Fried Rice Recipe

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This recipe for Spicy Basil Vegetable Fried Rice, by , is from The PEO Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeanette Lastrape
Added: Monday, February 14, 2011

Category:
Category:

Ingredients:  
Ingredients:  
•6 cloves garlic, chopped
•3-4 shallots, thinly sliced (or substitute with a small onion)
•2-3 cups young Asian broccoli, zucchini, carrots and any variety of vegetables
•2 jalapeno, Serrano or Fresno hot chili peppers
•4 cups cold cooked leftover rice (I like brown)
•3-4 Tbs. peanut oil
•2 tsp. black soy sauce – the semi-sweet kind (or substitute with regular soy plus sugar)
•2 Tbs. fish sauce (nahm bplah), or to desired saltiness
•1+ cups basil leaves and flowers
•Liberal sprinkling of powdered white pepper
•1 lime, cut into four wedges

Directions:
Directions:
For the Asian broccoli, cut the stem ends at a very slanted angle into thin strips about 1 1/2 inches long and the leafy portion in segments about the same length. Keep the stems separate from the leafy pieces. Slice the chili peppers into half circles or short slivers; do not remove the seeds if you want spicier fried rice (skip if you don't want your fried rice to be spicy).

Crumble and break up the cold leftover rice so that the grains are no longer stuck together in big chunks. (If you do not have leftover rice, cook rice earlier in the day and cool completely before frying. Freshly cooked rice makes mushy fried rice if used when it is still warm.) Set aside.

Heat a wok over high heat until hot. Swirl in the oil to coat its surface and wait a few seconds for the oil to heat. Add the chopped garlic and sliced shallots and stir-fry half a minute. Toss in the chilies. Stir and follow 15 seconds later with the broccoli stems. Stir-fry another 20 seconds before adding the leaves. Add remaining veggies and toss until leaves are partially wilted and other vegetables are tender, then add the rice and toss well with all the ingredients in the wok.

Continue to stir-fry until the rice is well coated with the oil and has softened and begun to brown. Sprinkle evenly with some black soy sauce, enough to lightly color the grains. Stir some more, then sprinkle with fish sauce to the desired saltiness. Stir-fry until the vegetables are cooked to your liking, preferably still crisp and a vibrant color. Toss in the basil and stir quickly for a few seconds to wilt and mix in with the rice. Sprinkle with white pepper. Stir well and transfer to serving plate(s).

Nutrition Facts
•Calories 250 Calories from Fat 0
% Daily Value *
•Total Fat 4g 6%
•Saturated Fat 1g 5%
•Cholesterol 0mg 0%
•Sodium 690mg 29%
•Total Carbohydrate 47g 16%
•Dietary Fiber 4g 16%
•Sugars 3g
•Protein 8g 16%
•Vitamin A2%
•Vitamin C9%
Est. Percent of Calories from:
Fat 14.4% Carbs 75.2%
Protein 12.8%

Number Of Servings:
Number Of Servings:
4

 

 

 

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