Beef Basil Fried Rice
This beef basil fried rice is an easy fried rice recipe you may try at home. It's perfect to make when you got lots of rice leftovers.
Equipment
14-inch flat-bottomed wok or 12-inch skillet
Wok spatula or large wooden spoon
Small mixing bowl (for marinating beef)
Sharp chef's knife
Food processor or mortar and pestle (for chilli-garlic paste)
Large non-stick skillet (for frying eggs)
Ingredients
For the marinade
1 pound ground beef (minced beef) - minced beef, about 450g
4 tablespoons soy sauce - 60ml
1 tablespoon cornstarch - cornflour
For the stir-fry
- 12 cups cooked rice - about 2.2kg, refrigerated overnight
- 2 tablespoons neutral oil - vegetable, canola, or peanut — plus extra for frying eggs, 30ml
½ medium red pepper - red capsicum, sliced thinly
½ medium yellow onion - chopped- 4 tablespoons soy sauce - 60ml
3 tablespoons fish sauce - 45ml- 1 tablespoon white sugar - 12g
- 1 ½ cups Thai basil leaves - fresh ; about 40g, washed and stemmed
- 4 medium Thai chillies - minced
2 stalks green onions - scallions, minced
4 cloves garlic - minced
For serving
4-6 large eggs - for serving
Instructions
- Marinate the beef in the 4 tablespoons soy sauce and 1 tablespoon cornstarch for 15-30 minutes while you prepare the remaining ingredients.1 pound ground beef (minced beef), 4 tablespoons soy sauce, 1 tablespoon cornstarch
- Mix the chillies, green onions, and garlic. If you have a food processor, you can put the mix through to make a paste.4 medium Thai chillies, 2 stalks green onions, 4 cloves garlic
- Heat a wok or large skillet (12 inches / 30cm or wider) over high heat until a drop of water evaporates on contact. Add 2 tablespoons of neutral oil and swirl to coat, then add the chilli-garlic paste. Stir and let cook for 30 seconds.2 tablespoons neutral oil
- Add the marinated beef, breaking it into small pieces with your spatula. Stir-fry for about 2 minutes until no pink remains (internal temperature 160°F / 71°C).1 pound ground beef (minced beef)
- Add in the red pepper and yellow onion, stir-fry for another minute until the beef is cooked through and the vegetables begin to soften.1/2 medium red pepper, 1/2 medium yellow onion
- Add the rice, breaking up any clumps with your spatula. Pour in the remaining fish sauce, soy sauce, and sugar. Stir-fry for 3-4 minutes, pressing the rice against the hot pan surface to develop toasted, slightly crispy edges.12 cups cooked rice, 4 tablespoons soy sauce, 3 tablespoons fish sauce, 1 tablespoon white sugar
- Add the Thai basil leaves and toss for 30-60 seconds until just wilted. Remove from heat.1 1/2 cups Thai basil leaves
- Fry eggs separately in a non-stick skillet with a little oil. Serve the fried rice topped with a fried egg per portion.4-6 large eggs, 2 tablespoons neutral oil
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Do not store with a fried egg on top — cook fresh eggs when reheating.
Freezer-friendly: Portion into flat zip-lock bags and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat in a hot skillet with a splash of water or a tiny drizzle of oil for about 3 minutes — avoid the microwave, which makes the rice gummy.
Make-ahead: Cook the rice a day ahead and refrigerate uncovered for the driest, best-frying grains. The chilli-garlic paste can be blitzed up to 2 days ahead and stored in the fridge.
Pro tip: Get your wok or skillet hot enough that a drop of water evaporates on contact before adding oil. This is the single biggest factor in achieving toasted, non-soggy fried rice.
Substitutions: Swap ground beef for ground pork, chicken, or turkey. For a milder dish, reduce chillies to 1-2 or remove seeds. Use tamari in place of soy sauce for a gluten-free version.
Nutrition
Serving: 1servingCalories: 734kcalCarbohydrates: 97gProtein: 29gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 178mgSodium: 2151mgPotassium: 515mgFiber: 2gSugar: 4gVitamin A: 872IUVitamin C: 21mgCalcium: 93mgIron: 4mg
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