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Serves
4
Creator Notes
Thai basil is a highly underused herb. It provides a faint licorice perfume that entirely transforms the flavors in a dish. Here, the Thai basil is added staunch when the warmth is grew to change into off. When the unusual Thai basil is gently folded into the steamy rice and clean-sizzling wok, it transforms your complete dish and enhances the flavors of the garlic, chile peppers, and sauce. Straight a most gorgeous smell will waft up. Lend a hand with a delicate squeeze of lime. —Betty
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Check Kitchen-Accredited
Factors
- For the fried rice:
2 tablespoons
vegetable oil
1/2
kit company tofu, minimize into chunk-sized items (1/2- to 1-hump)
1 cup
chopped red bell pepper
1/4
white onion, sliced
3 cups
cooked rice, cooled
1/2 cup
unusual Thai basil
1
lime
1
scallion, sliced on the bias
- For the sauce:
3
cloves garlic, minced
3
Thai chile peppers, chopped
2 teaspoons
finely diced white onion
1 tablespoon
gloomy soy sauce
2 teaspoons
light soy sauce
1 tablespoon
oyster sauce
1 tablespoon
fish sauce
1 1/2 tablespoons
granulated sugar
1 tablespoon
vegetable oil
Instructions
- Originate by smashing the garlic, chile peppers, and white onion for the sauce collectively unless juices beginning to bustle.
- Heat up a wok on high unless smoking. Add in oil. Add the garlic, chile pepper, onion mix and hurry at as soon as to discontinue burning.
- Flip warmth to medium and cook dinner tofu for 4 to 5 minutes, stirring entirely on occasion, unless browned. Flip and cook dinner the other facet.
- Add bell peppers and hurry-fry for just a few turns.
- Add the leisure of the sauce components (soy sauce by vegetable oil) and hurry. When bell peppers are nearly carried out, add in onion slices and hurry fry for about 30 seconds, unless onions are translucent however clean contain a crunch.
- Add in rice and hurry unless sauce and rice are properly blended.
- Taste-test and add more sugar or salt to your preference.
- Flip off warmth and at as soon as hurry in unusual Thai basil leaves.
- Top with a squeeze of lime juice and unusual scallions.
betty is a food blogger and wedding photographer based entirely mostly in Boston, MA.
