This Thai Chilli Basil Fried Rice is packed with vegetables. It uses all plant-based ingredients but still has all the flavors found in Thai cuisine.
A good fried rice is a must have in every aspiring home cook’s arsenal. I enjoy fried rice a lot. Sometimes, I think, maybe a little too much. But in my defense, what’s not to love about it? While I love a good Chinese style fried rice, this Thai Chilli Basil Fried Rice has become a new favorite.
Its a simple meal in itself that is super versatile. You can use a lot of different vegetables, whatever you have on hand. It requires just a little advance planning in the form of cooking the rice ahead of time. Combine that with a clever use of some sauces that I always keep on hand and I can sit down to a nice, hot, home cooked meal in a jiffy.
In the past, I’ve always relied on a Chinese style fried rice. But a couple of years ago, when I tried a Spicy Thai Chilly Basil Fried Rice at a local Thai restaurant, I was smitten. All this flavor and spice – this fried rice blew my socks off. I ordered it every time we went out for Thai food. After a few such instances, I knew that I simply had to learn to make this at home and so with some experimentation, I ended up with a recipe that was really close to my favorite version.
Fast forward to December 2019. Just a few weeks before Christmas, my husband and I decided to switch to a more plant-based diet. And I’m happy to report that we’re loving every bit of this new plant based diet. The last couple of months have involved a lot of experimentation and researching substitutes to make my favorite recipes vegan-friendly. And I have finally found the ever elusive ‘mushroom oyster sauce’ that always seems to be sold out at my local Asian grocery store. Obviously, the next step was to try a vegan version of my Thai Chilli Basil Fried Rice.
It took a little tweaking, but OMG, this fried rice is phenomenal. I think I may like it a little more than the original recipe. So if you like Thai food, whether or not you follow a plant based diet, you must try this recipe out. Its a simple recipe, but is so flavorful and packed with veggies, that I promise you won’t even miss the meat.
So let’s talk about the recipe. There are a few steps involved but they are all really easy to follow. The fried rice is ready in minutes and its best to have all the components prepped and ready to go.
Step 1 – Making the rice
I used some Basmati rice as that’s what I had on hand. Wash the rice out a couple of times and soak it in some water for about 30 minutes. Drain the water, rinse with some fresh water. Bring a large pot of water to a boil, season with salt, add the rice and cook it till is done about 80%. The rice should still have a little bite and shouldn’t be too soft. Let it cool completely.
It’s best to cook the rice atleast a few hours before you need to make the fried rice. You can even make the rice the previous day. Let it cool completely and refrigerate till you need to use it.
Step 2 – The spice paste
This couldn’t be simpler. Its a combination of some Thai birdseye chillies and garlic. We like our food spicy and this recipe is no exception. If you like Thai food but want to cut down on the spice, you can use a combination of birdseye chillies and some cayenne peppers or any other milder chilly. Grind this to a coarse paste.
Step 3 – The sauce
This sauce makes this fried rice what it is. I have had to make a few substitutions to make this recipe vegan friendly but I believe this combination of sauces comes really close.
Simply stir together all the ingredients for the sauce – the miso paste, soy sauce, mushroom sauce, white pepper powder and sugar. Set this aside to use once we start cooking.
Step 4 – Prepping the veggies
Clean and cut all the vegetables and keep them ready. I use onions, carrots, zucchini, mushrooms and broccoli.
Pick the Thai basil leaves and keep them in a separate bowl.
Step 5 – Making the fried rice
This is by far the easiest part of the recipe. Now that all our prep work is done, the rest is just a matter of stir frying our ingredients in stages. Make sure you use a large wok or a large enough pan. At this stage, all the cooking is done on a high heat.
Now that you’re familiar with the process, let move on to the recipe.
Goan Pork Vindaloo
1 kilo boneless pork (pick a slightly fatty cut)
1-2 tbsp oil
1 – 1 1/2 onion, finely chopped
Salt, to taste
Vinegar, to taste
1 tsp sugar
For the masala –
12 Kashmiri chillies, deseeded
6 black peppercorns
3 green cardamom pods
6-8 large garlic cloves
1 1/2 inch ginger
Vinegar, to grind to a paste
Cut the pork into chunks and set aside.
Grind all the ingredients for the masala to a fine paste using vinegar. (Ideally Goan vinegar is used. If you don’t have access to it, malt vinegar or red wine vinegar will work well too.)
Heat some oil in a large pan. Saute the onions till they have softened and start caramelizing.
Add the masala and fry off well for a couple of minutes.
Add the pieces of pork and salt, to taste. Stir well to coat all the pieces with the masala and let the meat fry off for a few minutes.
Add enough water for the pork to cook through and achieve the consistency you want. I used about 2 cups of water. (You can add more water, if required, later on, when the meat is cooking.)
Cover and cook till the meat is tender.
Check for seasoning and adjust as required.
Add 1 tsp sugar to balance out all the flavors.
Serve hot. This Pork Vindaloo goes very well with some steamed rice, a Peas Pulao, some bread or sannas too.
Goan Prawn Curry
Serve hot with rice.
Veggie Pasta in a Tomato Sauce
4 large cloves of garlic, finely chopped
1/4 onion, chopped
1/3 – 1/2 cup capsicum, chopped (I used a mix of red and green peppers)
1/2 zucchini, thickly sliced
A handful of broccoli florets
1/3 cup corn kernels
10 olives, sliced
1 cup passata / tomato puree / canned tomatoes
1/2 cup vegetable stock
2 tbsp olive oil
Salt, to taste
Freshly cracked black pepper, to taste
Red chilly flakes, to taste
1 tsp mixed herbs (dried)
1/2 tsp oregano (dried)
1/2 tsp sugar
Parmesan cheese, to grate over the pasta
Start by cooking the pasta according to the package instructions.
Bring a large pot of water to a rolling boil, season the water generously (I use 1.5 tsp salt) and add the pasta to the pot. Stir immediately, to prevent the pasta from sticking to each other and to the bottom of the pot.
When the pasta is cooking, heat another pan.
Add olive oil to the warm pan and add the garlic. Saute till the garlic turns fragrant.
Add the onions and cook over a medium heat till they soften a bit.
Add the peppers and continue to cook for 1-2 minutes or till they start to soften.
Add the broccoli florets and saute for another minute or so.
Now, add the zucchini and corn and stir through. Cook for another minute or two.
Season with some salt and pepper, to taste.
Add the red chilly flakes and the herbs. Stir through.
Add the passata and the stock.
Let it come to a boil and leave to simmer for 5-7 minutes or till the veggies cook through and the sauce develops good flavor.
Add the olives and the sugar and stir through. Take off the heat and set aside.
By now the pasta should be cooked. Reserve 1/4 – 1/2 cup of the pasta water and drain t
Add the pasta to the sauce and toss to coat the pasta with the sauce.
Place the pan on medium low heat. Add a couple of tbsp. of the reserved pasta water. Stir through and let the extra liquid cook off for another minute or so, or till your pasta reaches the desired consistency.
Grate some parmesan cheese over the pasta and serve.
Today’s recipe is another such gem. Its my French Beans Foogath, a Goan Style Green Beans Stir Fry. I love keeping things simple in the kitchen. This works well for me when I’m short on time but still want a home cooked meal. This recipe ticks all those boxes. Just a handful of ingredients, a little cooking and you end up with a delicious vegetable. Now that’s my kind of recipe. I hope you enjoy it too.
French Beans Foogath
1/4 kg green beans / french beans (approx)
1/2 tsp mustard seeds
2 chillies, cut into quarters lengthwise
1 onion, peeled and chopped
A little grated coconut
1 tbsp oil
Salt, to taste
Prep the green beans by washing them, trimming the ends and chopping into little pieces.
Heat some oil in a pan.
Add the mustard seeds.
When they start spluttering, add the chillies and stir for a few seconds.
Add the onion and saute till they’ve softened and they start developing a little color.
Add the green beans and stir well. Stir fry for about a minute.
Add a little salt and stir through for about another minute.
Add a couple of small splashes of water. Let the water come to a boil. Lower the heat, cover the pot and let the vegetable cook.
Check the vegetable in a couple of minutes. Stir and ensure there is sufficient water. Add more water if needed. Check for seasoning and adjust if required and let it continue to cook till done.
When it’s almost done, add the coconut and stir through. Let it cook for another minute or so, to let the coconut warm through.
Homemade Hot Chocolate
Makes 1 mug
3/4 cup (full fat) milk
1/4 cup heavy cream
1/4 cup dark chocolate, chopped
A few marshmallows, for topping (optional)
Combine the milk and cream in a saucepan and heat it over medium heat till it just about starts simmering. Do not let it come to a boil.
Add the chopped chocolate and whisk till dissolved.
Pour into a mug and top with marshmallows (if using) and sprinkle some grated chocolate on top.
Enjoy your very own Homemade Hot Chocolate!!!