fitveggielife

I make fried rice like once a week because a.) who doesn’t love fried rice? and b.) I have a problem and I’m addicted, I rest my case. Thai is also a godsend and although this isn’t thai per se (lacking thai basil) this is close enough with what I had on hand to satisfy my needs. I sprinkled in dried basil which actually did the trick… I was surprised. Herbs are a must. Even if they are from the dollar store and dried.

I’ve done a few different recipes of fried rice, one called for like a quarter cup of soy sauce which sounded insane to me, but it turned out delicious. I think there is a lot of freedom in any fried rice, it’s really about tasting and seeing what works. Personally I like a balance of salty and sweet, also some tang, honestly, I want a party on my palate. Make that shit spicy too. I forgot spice in this one but feel free to add.

The garlic is the star of the show, crispy and sprinkled on top for the perfect bite. Maybe you throw all of it in one serving…

Ingredients:

• 3 cups cold, cooked rice (seriously, cold rice is key—no mushy nonsense here)
• 1/4 cup olive oil
• 10-15 cloves of garlic (because is there even a thing as too much garlic? No.)
• 1-2 tbsp flour or cornstarch (for that crispy garlic crunch)
• 5 green onions, chopped, divide white from green
• 1 carrot, julienned (or however you manage to slice it thinly)
• 1 green bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1/2 tbsp brown sugar
• 1/2 tsp fish sauce (if you’re feeling fishy—omit for the vegans)
• 1-2 tsp dried basil
• Freshly ground black pepper
• Sesame seeds, for garnish
• Lime wedges, for serving

Instructions:

1. Coat the garlic: First things first—toss your minced garlic with the flour or cornstarch. It’s the crispy magic maker.
2. Fry the garlic: Heat 1/4 cup olive oil in a large pan over medium heat. Once it’s shimmering and ready for action, add that beautifully coated garlic and fry it up for 5-10 minutes until it’s golden, crispy, and your kitchen smells like a dream. Keep an eye on it—burnt garlic is a heartbreak we don’t need today.
3. Make the sauce: While your garlic is transforming into little crispy flavor bombs, whisk together the soy sauce, rice vinegar, brown sugar, and fish sauce (if you’re going there). Give it a stir, and let it sit for a second while you finish up the garlic.
4. Remove the garlic: Once your garlic is golden perfection, pull it out of the pan with a slotted spoon and let it chill on a paper towel. Don’t drain the garlic oil—it’s liquid gold.
5. Veggie time: In that same garlicky oil, toss in the carrots and white parts of the green onion. Let them sizzle for about 5 minutes, just enough to soften and brighten.
6. Add the bell pepper: After your carrots are soft-ish, throw in the bell pepper. Let it hang out for another 5 minutes until it’s starting to soften, but still has a little bite.
7. Tomato quickie: Add the cherry tomatoes, but only for 30 seconds. We want them to soften just slightly but still stay juicy and fresh.
8. Rice and sauce party: Now, bring on the rice! Add your cold rice to the pan with the veggies. Pour that sauce you whipped up earlier over everything and stir. You want every grain of rice to soak up all that flavor. Let it heat through for a few minutes.
9. Finishing touches: Stir in the dried basil and grind in some fresh black pepper. Garnish with sesame seeds, the rest of the green onion, and a squeeze of fresh lime because it’s all about balance, right?
10. Serve it up: Plate your fried rice, sprinkle those crispy garlic bits on top, and serve with extra lime wedges for that fresh zing. Boom—you’ve just made a flavorful, veggie-packed masterpiece.