Fried Rice with Vegetables and Basil – a delicious recipe with long-grain rice, salt, vegetable oil, ginger, peas, corn. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a bowl wash the rice well in several changes of cold water and drain it in a sieve.
2
In a small saucepan combine the rice, the salt, and 3/4 cup water and simmer the mixture, covered, for 18 minutes, or until the water is absorbed.
3
Transfer the rice to a large bowl and let it cool for 10 minutes.
4
In a wok or heavy skillet heat the oil over high heat until it is hot but not smoking and in it stir-fry the ginger for 10 seconds, or until it is fragrant.
5
Add the rice, the peas, the corn, the carrot, and the scallions and stir-fry the mixture for 1 minute.
6
Add the Worcestershire sauce and the vinegar and stir-fry the mixture for 1 minute, or until it is hot.
7
Stir in the basil and salt and pepper to taste.
178
kcal
Calories
6
g
Fat
27
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1/2 cup long-grain rice, 1/4 teaspoon salt, 1 1/2 tablespoons vegetable oil, 1 1/2 teaspoons grated peeled fresh ginger, and more.
Yes, Fried Rice with Vegetables and Basil falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
