I changed this recipe a bit from the original. Found on Seonkyoung Longest blog.
Thai Basil Fried Rice
Ingredients
5 Garlic Cloves
1-5 Thai Chilis (Depended on spice level- I used 2)
1 medium shallot, small onion or green onions, chopped
2 Tbls Vegan oyster sauce (mushroom based)
1 Tbls spoon vegan fish sauce
1 Tbls GF soy sauce
1 Tbls palm sugar
1/4 tsp white pepper
2 Tbls vegan butter
12oz extra firm tofu, textured soy curls or vegan chicken pieces
2 vegan eggs (I used the Just Egg squares) - optional
2.5 cups cold jasmine rice
Handful of Thai basil (no it can't be regular basil)
Method
Add chili and garlic to a pestle and mortar and grind to create a paste.
Chop onion and set aside with garlic/chili mixture.
Mix sauce ingredients (vegan oyster sauce, fish sauce, palm sugar, pepper, soy sauce) together in a bowl and set aside.
Heat a wok or large skillet over a medium-high heat and add butter, faux chicken, garlic/chili mix and onion and mix for a couple of minutes until faux chicken is seared.
If using tofu instead of egg fry separately and set aside. I used Just Egg squares and just put them in the toaster and then chopped them up to add at the end.
Add vegan eggs with the faux chicken, garlic, chili, onion mixture t the wok and mix together well.
Add in cold rice and sauce and toss everything together until rice is covered in sauce.
Heat for around 3 minutes and then add in the basil and turn off the heat.
I like to serve with a side of steamed bok choy drizzled with vegan oyster sauce and sesame oil.
Notes:
You can sub faux egg with soft crumbled tofu, sprinkled with some Black Salt if you wanted to include the egg flavor but not the processed product.
For textured soy curls, dehydrate in some veggie stock before frying.
