Thai Basil Beef with Fried Rice
Thai Basil Beef with Fried Rice
Ingredients
For the Fried Rice
- 1 tablespoon vegetable oil
- 3 cups cooked white rice, cold, day-old rice works best
- 1 cup frozen peas and carrots
- 1 tablespoon unsalted butter
- 1 tablespoon garlic, minced
- 2 tablespoons soy sauce
- 1 large egg
- 1/4 cup green onions, chopped, plus more for garnish
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon garlic powder, or to taste
For the Thai Basil Beef
- 1 tablespoon vegetable oil
- 1 pound ground beef, 80/20 lean
- 1 tablespoon fresh ginger, grated or minced
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 red bell pepper, diced
- 2 shallots, diced
- 1 cup fresh basil leaves, packed
For Garnish (Optional)
- 1 teaspoon sesame seeds
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the cold, cooked white rice and frozen peas and carrots. Stir-fry for 3-4 minutes, breaking up any clumps of rice, until heated through.
⏱️ 4 min
- 2
Add 1 tablespoon of unsalted butter and 1 tablespoon of minced garlic to the rice mixture. Pour 2 tablespoons of soy sauce over everything. Mix thoroughly with a spatula until all ingredients are well combined and fragrant.
⏱️ 3 min
- 3
Push the fried rice mixture to one side of the pan, creating an empty space. Crack the large egg into the empty space. Scramble the egg with your spatula until cooked through, then break it into smaller pieces.
⏱️ 2 min
- 4
Mix the scrambled egg pieces into the fried rice until evenly distributed. Stir in 1/4 cup of chopped green onions, 1/4 teaspoon of black pepper, and 1/4 teaspoon of garlic powder. Mix well and set the fried rice aside.
⏱️ 2 min
- 5
In a separate large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the ground beef and break it apart with a spatula. Cook until browned and no longer pink, about 5-7 minutes. Drain any excess grease.
⏱️ 7 min
- 6
Add 1 tablespoon of grated fresh ginger to the browned ground beef. Pour in 3 tablespoons of soy sauce and 1 tablespoon of rice vinegar. Stir to combine.
⏱️ 2 min
- 7
Add the diced red bell pepper and diced shallots to the beef mixture. Cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften.
⏱️ 4 min
- 8
Stir in the packed fresh basil leaves. Cook for 1-2 minutes, or until the basil leaves have wilted into the mixture. Mix until the basil is fully incorporated.
⏱️ 2 min
- 9
To serve, divide the fried rice among 4 bowls. Spoon the Thai basil beef mixture over the fried rice. Garnish with additional chopped green onions and sesame seeds, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Basil Beef with Fried Rice
For the Fried Rice
- 1 tablespoon vegetable oil
- 3 cups cooked white rice, cold, day-old rice works best
- 1 cup frozen peas and carrots
- 1 tablespoon unsalted butter
- 1 tablespoon garlic, minced
- 2 tablespoons soy sauce
- 1 large egg
- 1/4 cup green onions, chopped, plus more for garnish
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon garlic powder, or to taste
For the Thai Basil Beef
- 1 tablespoon vegetable oil
- 1 pound ground beef, 80/20 lean
- 1 tablespoon fresh ginger, grated or minced
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 red bell pepper, diced
- 2 shallots, diced
- 1 cup fresh basil leaves, packed
For Garnish (Optional)
- 1 teaspoon sesame seeds
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the cold, cooked white rice and frozen peas and carrots. Stir-fry for 3-4 minutes, breaking up any clumps of rice, until heated through.
⏱️ 4 min - 2
Add 1 tablespoon of unsalted butter and 1 tablespoon of minced garlic to the rice mixture. Pour 2 tablespoons of soy sauce over everything. Mix thoroughly with a spatula until all ingredients are well combined and fragrant.
⏱️ 3 min - 3
Push the fried rice mixture to one side of the pan, creating an empty space. Crack the large egg into the empty space. Scramble the egg with your spatula until cooked through, then break it into smaller pieces.
⏱️ 2 min - 4
Mix the scrambled egg pieces into the fried rice until evenly distributed. Stir in 1/4 cup of chopped green onions, 1/4 teaspoon of black pepper, and 1/4 teaspoon of garlic powder. Mix well and set the fried rice aside.
⏱️ 2 min - 5
In a separate large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the ground beef and break it apart with a spatula. Cook until browned and no longer pink, about 5-7 minutes. Drain any excess grease.
⏱️ 7 min - 6
Add 1 tablespoon of grated fresh ginger to the browned ground beef. Pour in 3 tablespoons of soy sauce and 1 tablespoon of rice vinegar. Stir to combine.
⏱️ 2 min - 7
Add the diced red bell pepper and diced shallots to the beef mixture. Cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften.
⏱️ 4 min - 8
Stir in the packed fresh basil leaves. Cook for 1-2 minutes, or until the basil leaves have wilted into the mixture. Mix until the basil is fully incorporated.
⏱️ 2 min - 9
To serve, divide the fried rice among 4 bowls. Spoon the Thai basil beef mixture over the fried rice. Garnish with additional chopped green onions and sesame seeds, if desired.
⏱️ 3 min