Serves 2 to 4
Recipe courtesy of Suleka Lindley of Thai Basil.
1 1/2 tablespoons Gold Mountain soy sauce
1 tablespoon mushroom soy sauce
1 tablespoon sugar
1 1/2 tablespoons vegetable oil
1 teaspoon chopped garlic
1 teaspoon fresh chili pepper
6 ounces sliced mixed veggies: carrots, onions, broccoli, zucchini, etc.
6 ounces tofu or leftover cooked meat
2 cups leftover cooked rice (preferably long-grain rice at room temperature or lukewarm)
1/2 cup fresh Thai basil
Chopped green onions and sliced fresh cucumber and tomatoes for garnish
Mix all the sauces with sugar in a small bowl, set aside.
Heat wok and add oil, heating until the oil's about to start smoking. Add garlic and chili peppers, and stir often, until garlic is roasted. Add vegetables and tofu or meat, and mix together over the highest heat.
Add the mixed sauces. Stir until all vegetables or meat are cooked. Reduce heat to medium. Add rice and continue to stir until the rice turns slightly brown. Reduce heat. Add fresh basil and mix well. Place fried rice on serving plate. Top with chopped green onion and garnish with fresh sliced cucumber and tomatoes.