Monday, June 19, 2006
Khao Pad Krapao - Thai Basil Fried Rice
I only used about 1/2 of the Thai basil for the Basil Pork last night. I also had some leftover steamed rice. So, what do you do with leftover basil and rice? Yup, make basil fried rice!
Again, the Thai basil adds a flavor and fragrance to this dish that distinguishes it from your ordinary Chinese take-out style fried rice. Just in case you are curious, this is what Thai basil looks like.
The leaves are less rounded and a bit more jagged than Italian basil. And the stalks are purple. The smell is distinctly "basil-ish" but more spicy (if you can imagine what spicy smells like).
By making the fried rice at home, you can control how much oil you add, thus making it as healthy or unhealthy as you like.
KHOA PAD KRAPAO - THAI BASIL FRIED RICE
2 tablespoons olive oil
2 cloves garlic, minced
1 green onion (both the green and white part), thinly sliced
2 cups cooked white rice
1/2 cup fresh Thai basil leaves, thinly sliced
2 tablespoons soy sauce
salt and pepper
1) In a large non-stick frying pan, heat oil over medium-high heat.
2) When the oil is hot, add in the garlic and green onion. Stir-fry for a minute.
3) Add in the rice and stir fry for about 3 minutes. Make sure to break up any clumps of rice and that the rice is well coated in oil.
4) Push the rice to one side of the pan. Crack 2 eggs into the empty side of the pan. As the eggs cook, use your spatula to break them up into small pieces.
5) Mix the eggs with the rice. Add in the basil and soy sauce. Continue to stir-fry until the basil is wilted.
6) Add additional salt and pepper to taste.
Makes 2 side servings.
Ed's 1st Note: My parents used vegetable oil for this dish.
Ed's 2nd Note: If you are doubling this recipe, then I would suggest making it in batches. The rice doesn't fry well if you overcrowd the pan.
Ed's 2nd Note: If you have leftover Basil pork, just toss that in at the same time you add the cooked rice to the pan..