I love making this dish when I have leftover rice and basil. It’s super delicious and very easy and quick to make! Give it a try, and if you post to Instagram use #plantbasedartist! I’d love to see your creations 🙂
3 tablespoons low sodium soy sauce (if you’re using regular soy sauce, you may need to use less)
2 tablespoons coconut aminos (substitute more soy sauce, but watch salt levels)
2 teaspoons fresh lime juice
1 tablespoon sambal oelek (chili paste)
2 teaspoons coconut palm sugar (substitute palm sugar or sweetener of choice)
2 teaspoons coconut oil (or high heat cooking oil of choice)
2 teaspoons grated lemon grass (not totally essential, but I like the flavor)
3 cups of veggies (I used julienned carrots, julienned red pepper, and broccoli)
3 cups of cold, pre-cooked jasmine rice (refrigerated day-old rice is ideal for this)
1/4-1/2 cup roasted ground peanuts
1/2 cup Thai basil leaves (I like to leave them whole, but you can roughly chop them if desired)
salt (if desired, to taste)
cucumber (optional, for garnish. i cut mine with a julienne peeler and a y-peeler)
prepare the sauce by mixing together the soy sauce, coconut aminos, lime juice, sambal, and sugar. set aside.
heat the coconut oil at high heat in a wok or large sauté pan. add the lemon grass stir for a few seconds. add the veggies and stir fry until slightly browned and slightly tender. reduce the heat to medium and add the rice. break up the rice in the pan and add the sauce. stir until the rice is heated through and well coated in sauce. add basil and ground peanuts and stir. adjust seasoning with salt and the other sauce ingredients to taste if desired.
plate the fried rice and garnish with cucumber, ground peanuts, lime wedges, and fresh basil leaves if desired. enjoy!