Gluten-Free Spicy Thai Basil Fried Rice

Ingredients

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• 3 cups cooked and chilled rice (day-old is best)
• 1 cup protein of choice (diced chicken, peeled shrimp, firm tofu cubes, or chickpeas)
• 2 cups mixed fresh vegetables, chopped (e.g., bell peppers, snap peas, broccoli florets, carrots)
• 1/2 cup fresh Thai basil leaves, roughly chopped
• 2 tbsp gluten-free tamari or coconut aminos Shop
• 1 tbsp rice vinegar Shop
• 1 tsp sesame oil Shop
• 1-2 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional, for extra heat) Shop
• 2 tbsp neutral cooking oil (like avocado or canola)

Instructions

1. 1 Heat the neutral cooking oil in a large skillet or wok over medium-high heat until shimmering, about 1-2 minutes. Add the minced garlic and red pepper flakes (if using), and sauté for about 30 seconds until fragrant, being careful not to burn them.
2. 2 Add your chosen protein to the hot skillet and cook until it's browned and cooked through, which should take about 5-7 minutes for chicken or tofu, and 2-3 minutes for shrimp. If using chickpeas, simply warm them through for about 2 minutes.
3. 3 Toss in the chopped fresh vegetables and stir-fry for another 3-5 minutes until they are tender-crisp, retaining a slight bite and vibrant color. The vegetables should still have a pleasant crunch.
4. 4 Add the cooked and chilled rice to the skillet, breaking up any clumps with your spatula. Stir and toss everything together for about 5-7 minutes, allowing the rice to heat through and lightly crisp up. You're looking for the rice to be fluffy and slightly toasted.
5. 5 In a small bowl, whisk together the gluten-free tamari (or coconut aminos), rice vinegar, and sesame oil to create the sauce. Pour this mixture over the rice and vegetable mixture in the skillet. Stir well to coat everything evenly.
6. 6 Finally, stir in the chopped fresh Thai basil leaves. Cook for an additional 1-2 minutes, just until the basil wilts and releases its aromatic fragrance. Serve immediately for the best texture and flavor.

Nutrition (per serving)

Tips & Notes

• Use day-old chilled rice, as the ingredient list suggests. Freshly cooked rice turns mushy in the wok.
• Spread the rice out and let it sit untouched for a minute at a time so some grains crisp.
• Add the Thai basil at the very end, as step 6 says. It loses its aroma with long cooking.

Common questions