Radish and Basil Thai Fried Rice
If you omit the fish sauce and add soy instead, the recipe becomes vegetarian and vegan. It also becomes less Thai, however!
- 1 tablespoon vegetable oil
- 2 small shallots thinly sliced
- 1 medium carrot finely diced
- 1 cup quartered radishes
- 4 garlic cloves minced
- 3 cups cold cooked Jasmine rice
- ¼ cup tightly packed chopped basil leaves preferably Thai
- 1 tablespoon Thai fish sauce
- 1 lime halved
Heat the oil in a large non-stick skillet or wok over a high flame. Add the shallots, carrots, and radishes and sauté until the shallots are soft and the radishes are vibrantly pink, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds more. Add the rice and stir fry, stirring constantly, until well coated in the shallot mixture and beginning to brown, about 3 minutes. Stir in half the basil, fish sauce, and juice of half the lime. Cook for another minute. Remove from heat.
Divide the rice among two plates and garnish with the remaining basil. Cut the remaining lime into wedges and serve along with the rice.