Thai Basil Fried Rice

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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1 tbsp vegetable oil
2 tbsp peanut oil
3 tbsp oyster sauce
2 tbsp fish sauce
6 large garlic cloves, minced
4-6 thai chiles, crushed with seeds (or 2 serrano peppers)
1 block extra firm tofu, cut into half-inch cubes
2 large carrots, cut into matchsticks
1 yellow onion, thinly sliced
1 small red pepper, seeded and thinly sliced
1 small green pepper, seeded and thinly sliced
1 small yellow pepper, seeded and thinly sliced
1 tbsp soy sauce
1 tsp sugar
4 cups pre-cooked jasmine rice
2 cups fresh thai basil, loosely chopped
4 eggs (optional)
1 cucumber, sliced (optional)


Heat the vegetable oil in an extra-large sauté pan. Drain tofu cubes of excess water, add to pan and sauté on medium-high heat until lightly browned on all sides. Transfer tofu to a bowl and set aside.

Heat peanut oil, oyster sauce and fish sauce on medium-high until oil begins to smoke. Add garlic and Thai chiles. Cook, stirring frequently, for 1 minute or until garlic turns golden.

Mix in carrots and onion and cook 2-3 minutes until they begin to soften. Stir in red, green and yellow peppers and cook 2-3 minutes more.

Add soy sauce, sugar and rice. Stir well to mix the rice with the sauce, then stir in tofu. Turn off heat and mix in basil. If desired, top each serving with a fried egg and garnish with sliced cucumber.