A quick and fragrant wok-fried rice loaded with vegetables, scrambled egg, and plenty of Thai basil. The perfect weeknight meal that's ready in 15 minutes.
Prep Time
10 minutes
Cook Time
8 minutes
Servings
2
Category
Asian
🧾 Ingredients
- 3 cups day-old jasmine rice (cold from the fridge)
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 eggs, lightly beaten
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 cup fresh Thai basil leaves
- 1 Thai chili, sliced (optional)
- Lime wedges for serving
👨🍳 Instructions
Steps
-
Prep the sauce — Mix soy sauce, fish sauce, oyster sauce, and sugar in a small bowl. Set aside.
-
Heat the wok — Get your wok or large skillet screaming hot over high heat. Add oil and swirl to coat.
-
Cook aromatics — Add garlic and Thai chili, stir-fry for 15 seconds. Add onion and bell pepper, cook for 1–2 minutes until slightly softened.
-
Scramble the eggs — Push vegetables to one side, pour beaten eggs into the empty space. Scramble until just set, then mix everything together.
-
Add the rice — Add cold rice, breaking up any clumps. Stir-fry for 2–3 minutes, pressing rice against the wok to get some crispy bits.
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Season and finish — Pour the sauce mixture over the rice and toss to combine. Remove from heat and fold in Thai basil leaves until just wilted.
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Serve — Plate immediately with lime wedges on the side.