Quick Basil Fried Rice
Ingredients
- 2 cups cooked and cooled brown rice (brown jasmine rice works best but really any variety tastes good here)
- 1-2 cups veggies (I used carrots, scallions, peppers, green beans, snow peas, and snap peas)
- Juice of 1 lime
- 1/2 cup or more of Thai basil (fresh), if using dried, use 3 tsp or more if you like
- 1/4 cup tamari
- 1 tbsp sriracha
- 1/2 tsp chili paste
- 1 tbsp agave
- 1/2 tsp grated ginger
- 3 cloves freshly grated garlic
- Salt
- 1 tsp coconut oil
- Roasted unsalted cashews (optional)
Preparation
Heat a deep wok on medium heat, add the oil, garlic, and ginger and sauté for 30 seconds, add the chopped scallions, all the vegetables, salt and stir fry for 5 minutes on medium-high heat then reduce heat.
In a bowl, add the tamari, agave, chili paste, sriracha, lime and salt and whisk well.
Gently add this to the stir fry veggies and cook for a minute on low heat.
Add the cooked and cooled rice, fluff with a fork.
Add freshly chopped basil, roasted cashews, if using.
You can add pan-fried tofu as well in the end.
Serve super-hot.
