Pot Luck Basil Fried Rice

Fried Rice

  • Cooked Rice
  • Shitake Mushrooms
  • Carrot
  • Fresh Ginger
  • Jalapeno
  • Cabbage
  • Garlic
  • Onion
  • Fresh Basil
  • Tomato
  • Frozen Corn
  • Frozen Peas
  • Frozen Whole Leaf Spinach
  • 2 Eggs
  • Grapeseed Oil
  • Toasted Sesame Oil
  • Rice Wine Vinegar
  • Tamari
  • S&P

1. Chop veggies.

jalapeno, ginger, carrot, shrooms


Tomato, Basil, Onion, Garlic

2. In a wok heat oil up over medium high heat.  Add the onion, garlic, and jalapeno; cook a couple minutes.  Add the cabbage, ginger, and carrot; cook a couple minutes.  Add mushrooms and frozen peas, corn, and spinach.  Season with rice wine vinegar, tamari, and s&p.  Cook until veggies are tender and liquid is cooked off from frozen veggies.  Set aside.


3. Add some toasted sesame oil to the wok and heat.  Add the rice and basil.  Season with tamari and cook.  If needed add grapeseed oil.  Cook until rice becomes slightly crispy.  Make a whole in the center of the rice and add a bit more oil.  Crack in the two eggs and let them scramble in the whole (do not mix in with rice yet!).  Once egg is fully cooked mix throughout rice.

Rice, Basil, and Tamari


4. Add veggies to rice and mix well.  Taste and adjust seasonings if necessary.  Lastly toss in fresh tomato.

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