Beef-Basil Fried Rice
Ever had beef-basil fried rice at an Asian fast food spot? I must confess, that is one of my many addictions. I always watch the cook as he skillfully tosses the vegetables and rice in a wok and within minutes, seconds even, the meal is ready. I went on a mission to learn how to make this fried rice myself and I am glad to announce that I succeeded. Now you can too. This fried rice, like most of my recipes, is very easy to make. Let me show you how it is done.
INGREDIENTS:
(1) 2 Cups Long Grain Parboiled Rice
(2) 4 Cups Water
(3) 300 Grams Shredded Beef
(4) 1 Teaspoon Corn Starch
(5) 2 Teaspoons Light Soy Sauce
(6) 1 Teaspoon Dark Soy Sauce
(7) 2 Eggs
(8) 5 Teaspoons Neutral Oil like Grape Seed Oil or Peanut Oil
(9) 1 Heap Cup, Chopped Vegetable Mix (Carrots, Celery, Peppers, Any Veggies You Like)
(10) A Small Hand Full Chopped Basil
(11) 1 Scotch Bonnet (Crushed)
(12) 1 Teaspoon Water
(13) A Few Stalks, Scallions (Spring Onions)
(14) Salt and Pepper to Taste
A Few Notes on Ingredients: (1) This recipe uses both light and dark soy sauce. If you have only one or the other, feel free to use what you have. (2) I have used a whole chili pepper here because I like some heat. Feel free to use as much as you can withstand or omit it entirely. (3) Sugar is usually added to the meat when marinating. I have omitted the sugar. (4) Add a few drops of fish sauce to the rice when frying if you have some. (5) Do not be tempted to use Basmati, Jasmine or any other fragrant rice for this recipe. Use ordinary long grained parboiled rice.
PROCEDURE:
(1) Cook rice the day before. Wash rice thoroughly, add water and a little bit of salt and cook till soft but still with some bite to it. About 25 minutes. Fluff rice with fork as soon as it is ready, allow to cool and keep in fridge till the next day. This step is important in order to ensure rice grains do not turn mushy during the frying process.
(2) The next day, take rice out of pot and separate grains with your hands. Set aside.
(3) Place shredded beef in bowl and add water, corn starch, 1 teaspoon of light soy sauce, 1 teaspoon of oil, salt and pepper. Mix to marinate meat properly and keep in fridge while you prepare the other ingredients.
Note: You can buy a slab of beef and shred yourself with a sharp knife.
(3) Chop vegetables and combine in a dish. You can make use of frozen mixed vegetables too. Chop scallions and basil and keep separately. Crush scotch bonnet if using. Whisk eggs lightly to break.
(4) Heat large wok or frying pan till very hot. Add 1 teaspoon of oil and allow to heat up. Add eggs and stir fry for about 30 seconds. Take eggs out and set aside.
(5) In the same wok, add another teaspoon of oil and stir fry shredded beef and crushed scotch bonnet until cooked. This can take anywhere between 5 minutes and 10 minutes, depending on size of beef. Take beef out and set aside.
(6) Add the last teaspoon of oil to the wok and stir fry vegetables for about 1 minute.
(7) Add cooked rice to vegetables and stir fry till rice is heated through. This takes about 6 to 10 minutes. You would have notice that very little oil is used in this meal to fry the rice and other ingredients. That is how it is done. The dish gets its name more from the cooking process than the amount of oil used.
(8) After rice has heated through, add the fried eggs, fried beef, chopped basil and scallions, remaining light soy sauce and dark soy sauce. Stir fry for about 1 minute to combine ingredients, taste for seasoning and adjust. You will notice the rice change color and become dark. That is the effect of the dark soy sauce.
The rice can now be served and enjoyed. Don’t be tempted to serve it in a takeaway box. Enjoy!
Love this dish? You will also love Beetroot Fried Rice and Chicken Spaghettini Stir-Fry.
Don’t like beef? No problem. This recipe can be made with chicken and your choice of herbs and vegetables. Try using some fresh thyme and grated ginger for a more complex flavor.
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Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. If you love good food, you are in for the ride of your life.
Can’t wait to try this,thanks terry.
You are welcome
Am cooking dis on sunday……am excited cos I really love cooking.tnxx dad.
You are welcome. Have fun cooking.
Can I loose the basil,scallions.What are the alternatives in 9ja.Don’t seem to like the dark color.Can I also do without dark soy sauce?Chicken stead of beef?Great job terry.You’re greatly gifted.Cheers!
You can loose the basil if you like and use what is called efirin/nchanwu/scent leaves in its place. For the scallions, I am certain you can find spring onions (scallions is the compound name for spring onions/shallot and garlic).You can do without the dark soy sauce but you will not get the characteristic dark color of the rice. And yes, you can use chicken or shrimps instead.
Terry pls am nt familiar with basils and scallions..what r they? Can i get them here in Nigeria?
Basil is the same thing Nigerians call scent leaves/efirin/nchanwu. Scallions is the same thing as spring onions. Thanks for your message.
Thanks a lot 4 ur response
Hi Terry, is basil same food family as nchanwu? Just that it’s not as strongly scented; try nchanwu in egwusi soup – super yummy.
Another question, will marinating the meat with corn flour not toughen it as flour is usually used for thickening.
In curries though, I brown/ fry the meat before adding any thickening.
Yes, Basil and Nchanwu are very identical and interchangeable. The corn starch is not to toughen the meat but to make the marinade stick to it and to thicken the eventual sauce when frying the rice. Corn starch does not toughen meat.
Hi Terry, is corn flour same as corn starch?
For this recipe, yes
thanks alot Terry i can imagin the taste with all the combinaion id certainly try it.
You welcome.
Alright thanks, I meant to say, won’t the sauce thicken quickly leaving the meat a bit undercook but you’ve answered that. Will try it out.
Best wishes
Could one substitute the rice for stir fry noodles?
No Ella. You can use noodles in the Beef-Basil Fried Rice though.
Nice one sir
Thanks Best.
Hi Terry, can I use dried basil? Or the fresh one?
Preferably fresh.
Terry the Great!!! =-D
The meal came out really nice. I’m not sure I can post pictures on your site though. I had to hustle to make sure there’s left over.
Only thing I skipped was corn flour. I totally forgot to buy it.
My peeps didn’t notice though. =-D
Thanks once again for your recipes!!!
Thanks Toyin. You are welcome.
Nice work, I will try it someday. Keep up d good work terry d Chef
Thanks
This really looks delicious, I’ll make sure I try it
You will love it.