- 2 C cooked, cold, leftover rice from day before
- 2 eggs, beaten
- 1/2 C basil leaves, chopped right before adding to prevent blackening
- 1/2 tsp kosher salt
- Freshly ground black pepper
- 1 – 2 Tbsp soy sauce (as desired, more soy sauce = browner rice)
- 1 Tbsp vegetable or canola oil (sometimes I use bacon fat, mmm!)
- Heat the cooking oil over medium high heat in a nonstick skillet or wok. Add the rice and cook for 2 – 3 minutes. Break up any clumps of rice and cook until the rice is steamy hot. Add the salt and some pepper.
- Push all the rice to one side to clear an area of the skillet. Add the beaten eggs to the open spot in the pan and stir to cook the eggs. When the eggs are almost fully cooked but still runny, stir it into the rice and add the soy sauce.
- Take the pan off heat, roughly chop or tear the basil, and stir it into the rice. Add just seasoning with more salt if necessary.
-or- w/ Green Onions instead of Basil
1 to 2 (depending on the size and your preferences) green onions, thinly sliced
- Instead of adding the green onions at the end like with the basil, add the green onions to the cooking oil before adding the rice and cook until it’s fragrant, about 30 seconds, then add the rice and proceed with the rest of the recipe. Source : http://nookandpantry.blogspot.in/2009/06/basil-fried-rice.html