Marion Grasby's Thai spicy chilli and basil fried rice
serves
4
Thai spicy chilli & basil fried rice
Slow and easy is the go with baked rice. “You don’t have that incessant stirring, worrying that you’re going to overcook it,” says Colloca. Fried rice is the opposite: “Cook it fast in a smoking-hot wok or very large frying pan,” says Marion Grasby.
Ingredients (14)
- 4 garlic cloves, crushed
- 3 bird’s eye chillies (optional)
- 1/4 cup (60ml) oyster sauce
- 1 tbs Chinese light soy sauce
- 1 tbs fish sauce
- 1 tsp white sugar
- 2 tbs sunflower oil
- 1 onion, sliced
- 450g medium green king prawns, peeled, deveined, cut in half lengthwise
- 3 cups cooked long-grain rice (day-old is best)
- 2 cups holy basil leaves, plus extra leaves to serve
- Lime wedges, to serve
Chilli fish sauce
- 3 tbs fish sauce
- 2 long red chillies, thinly sliced
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.For the chilli fish sauce, combine all the ingredients in a small bowl and set aside.
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2.To make the garlic and chilli paste, using a mortar and pestle, pound the garlic and chillies, if using, to a rough paste. Set aside until needed.
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3.To make the stir-fry sauce, combine the oyster sauce, soy sauce, fish sauce and sugar in a small bowl. Set aside until needed.
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4.Heat oil in a wok or frypan over high heat. Add the onion and stir-fry for 1-2 minutes. Add garlic chilli paste and stir-fry for 1-2 minutes. Add the prawn and stir-fry for 3-4 minutes or until prawn is just cooked. Add the rice and the stirfry sauce. Stir-fry until well combined and the rice is evenly coloured. Toss through holy basil and remove from the heat.
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5.To serve, divide fried rice among serving plates and sprinkle with extra holy basil. Serve with lime wedges and chilli fish sauce.
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