A vegetarian fried rice mixed with baby Bokchoy and chopped fresh basil, a little bit of soy sauce and a nice subtle heat from fresh red chili pepper.
Rice in general is staples in the Philippines where I grew up. It’s basically part of any major meals, breakfast (Yes, breakfast and with meat too!), lunch and dinner and I remembered eating rice even for snack, something too early for dinner but definitely not yet dinner. When I moved here in Canada, because of my major change in my lifestyle and eating habits, I rarely have rice, at least not 3 times a day anymore. But that doesn’t mean that I don’t miss it, because I do just like this weekend. I was craving for a nice spicy fried rice when I thought of this Spicy Bokchoy Fried Rice. We don’t have Bokchoy in the Philippines, but we have a similar one called “Pechay”, they look the same except “Pechay” has bigger leaves and thicker too. So I was kind of surprise few years ago when I saw how tiny this Baby Bokchoy looks, but they do the same job so I’m pretty happy with them. I like them even better, they’re like bite size to me.
This fried rice is very simple and a perfect way to use leftover rice too. It’s very flavorful and quite spicy too, so if you’re not into spicy food consider this a warning. Simply Drop the chili red peppers or decrease it, I still say a little bit of heat is nice for this fried rice.
How to Make a Perfect Fried Rice All The Time
Use the right kind of rice since this is a fried rice, the spotlight goes to the rice. I always prefer using a loose rice like Basmati, I find that they make nice fried rice because of the texture, even a freshly cooked Basmati rice always came out nice for fried rice. Before, I often used leftover rice because leftover rice tends to be drier which I find perfect for use in fried rice. But then since I started using Basmati rice, I realizeD I don’t even have to wait to have leftover rice before I can make a nice delicious fried rice. But then again, this is preference, some people like their fried rice somewhat sticky. I would say, use what suits your preference.
Hot Pan – Very important. A hot pan makes a great fried rice because it easily dries out the rice and give the nice loose texture.
Less oil is better than more – One thing I dislike about some fried rice is the fact it tend to be greasy and oily. This is why homemade fried rice is the best way to do it. Making your own fried rice at home will allow you to control the amount of oil you use. I would say use a reasonable amount just enough to have the rice “toasted” and fried without making it swim in oil.
Variations are welcome
If you don’t feel like adding Bokchoy in this fried rice, you can always swap it with other vegetable. A mix of broccoli, green peas, corn, carrots, mushroom are nice option to. If you do, make sure to have this vegetable cook with the garlic before adding the rice.
- 1 tbsp Oil
- 2 cloves Garlic – minced
- 1/4 tsp Salt
- 1 tbsp Chopped fresh basil
- 1 tbsp Chopped green onion
- 1 piece Fresh red chili pepper – chopped
- 1 tbsp Soy sauce
- 1 cup Bokchoy
- 2 cups Cooked basmati rice
- 3 Eggs – beaten
- In a heated pan, add oil and garlic. Cook for about 1 minute then add cook rice, chopped green onion, basil, salt, soy sauce and red chili pepper. Mix and cook for around 3 minutes.
- Push at the side of the pan to give space for the egg. Pour the beaten egg on the side and let cook for about 30 seconds then stir to break it apart. Mix with the rest of the rice. Add bokchoy and cover, cook until bokchoy is wilted. Taste and adjust seasoning as desired.
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