Flavourful and aromatic Chilli and Basil Fried Rice—
- Leander Fernandes
- Feb 23
- 2 min read
A simple yet delicious dish that comes together with aromatic spices and fresh basil leaves, offering a perfect balance of flavours.
Served with a tangy, mildly sweet sauce and a side of lightly stir-fried broccoli and carrots, this flavourful fried rice makes for a quick and satisfying lunch or dinner.
Ingredients:
For the Rice:
1/2 kilo Pulao Basmati Rice (washed and soaked for 20 minutes)
Cook the rice until nearly done
For the Green Chilli-Ginger-Garlic Paste:
50 grams peeled ginger, roughly chopped
50 grams peeled garlic cloves, roughly chopped
6 green chillies, roughly chopped
(Coarsely ground and set aside)
For the Spice Mix:
2 tsp fennel seeds
2 tsp peppercorns
2-inch cinnamon stick
(Dry grind and set aside)
Other Ingredients:
50 grams fresh basil leaves, torn into pieces
Salt to taste
1 tbsp apple cider vinegar
160 grams spring onion bulbs, chopped
For the Sauce:
2 tbsp soya sauce
Final Sauce (to be added before serving):
3 tbsp soya sauce
2 tbsp tomato ketchup
1 tbsp apple cider vinegar (Mix all the ingredients and cook on medium flame, then sprinkle in some finely chopped spring onion greens.)
Method:
1. Heat oil in a wok or pan and sauté the chopped spring onion bulbs lightly.
2. Add the coarsely ground green chilli-ginger-garlic paste and sauté on medium flame until fragrant.
3. Incorporate the ground spice mix and stir-fry for a minute.
4. Add 1/2 cup water and allow it to cook.
5. Now, add the torn fresh basil leaves and soya sauce, mixing well.
6. Add the cooked rice and toss everything together until well combined.
7. Finally, season with salt as required and mix in the apple cider vinegar.
Serving:
Drizzle the prepared sauce over the rice before serving for an extra burst of flavour.
Garnish with finely chopped greens of the spring onion.
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