Thai Basil Fried Rice with Baby Corn
5
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Baby corn chunks bulk up this easy fried rice and provide a crisp-tender textural contrast to the other ingredients. What sets Thai-style fried rice apart from the kind you’re accustomed to getting from your favorite Chinese restaurant are the main flavor agents. Instead of soy sauce as the main savory seasoning, this style of fried rice uses oyster sauce and fish sauce; if you prefer a vegetarian version, you can swap in vegetarian oyster sauce and soy sauce. If you can find Thai basil, it’s ideal here, where it lends a spicier, more anise-like flavor.
Ingredients
Oyster sauce
2 Tbsp
Fish sauce
2 tsp
Sriracha chili sauce
1 tsp, or up to 2 tsp
Canned baby corn
15 oz
Canola oil
1 Tbsp
Uncooked onion
1 cup(s), chopped
Garlic
3 clove(s), minced
Egg
3 item(s), large, lightly beaten
Cooked long grain brown rice
2 cup(s)
Fresh basil
1 cup(s), leaves, preferably Thai basil
Instructions
1
In a small bowl, stir together the oyster sauce, fish sauce, and sriracha. Drain the corn, pat dry, and cut diagonally into 1-in pieces.
2
Heat the oil in a wok or large nonstick skillet over medium-high heat. Add the onion and garlic; stir-fry 3 minutes. Push the onion mixture toward the outer edges of the pan. Pour the eggs into the middle of the pan; stir constantly to scramble, about 1 minute, then stir the eggs into the onion mixture. Add the rice, baby corn, and sauce mixture; stir-fry 3 minutes. Stir in the basil.
3
Serving size: about 1 cup
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