When you look at the list of ingredients, you are going to think this sounds like a Thai Fried Rice then why didn’t she say so. Well, look at it again. It says, Duck Sauce. Duck sauce is Chinese-American sauce so I couldn’t call it Thai Basil Fried Rice. When I started making the rice, I mentally scanned my pantry and thought I definitely have some Oyster sauce in the fridge. I made the Rice and then started taking out the sauces and…. no….Oyster…Sauce. Frantically thinking about options, I figured I could use, Duck sauce. The result was great though so you are seeing this recipe.
Also, just for my worried vegetarian friends, Duck sauce is not made of Duck. It is just a sweet and sour sauce, originally made to go with Peking Duck. That is where it derives the name from.
Serves 2 and a Toddler (just being specific)
- Jasmine Rice cooked about 2 1/2 to 3 cups
- Onion 1 medium cut in thin strips
- Red Pepper 1 small cut in thin strips
- Basil leaves 1 1/2 cups
- Eggs 2 beaten
- Garlic 2 large cloves minced
- Duck Sauce 3 Tbsp
- Soy Sauce 3 Tbsp
- Fish sauce 2 Tbsp (skip if you are a vegetarian and increase quantity of Duck Sauce and Soy Sauce to make up)
- Sugar 1 tsp
- Salt as needed
- Mix Duck Sauce, Soy Sauce, Fish Sauce and Sugar and keep aside
- Heat the woke on medium high heat. Add Oil and heat.
- Add Onions and saute for a minute.
- Add Garlic and saute until cooked but not burned
- Add Red pepper and cook until almost done. It should still stay crisp.
- Add the sauce mix and let it warm through.
- Add the cooked Rice and using one fork in each hand, quickly but gently mix the sauce and rice together.
- When mixed and hot, remove from heat
- Add the Basil leaves. Keep some of them torn and some of them whole and mix again.
- Check for Salt and add as needed.
- Serve warm with a simple salad