Beef Fried Rice with Thai Basil

2 Apr

I was trying to get rid of some chewy, over-marinated beef in my fridge that I was sorry to have bought upon retrospect.  But, by chopping it small, it went well as a flavor-enhancer to rice and vegetables all blended by a fresh, creamy mouth-kicking Thai basil spice blend.  The best part of this dish, though, is the velvety sliced shitake mushrooms that almost melt in your mouth.


1.5 cups jasmine rice, cooked and cooled
1 small marinated beef steak (sweet black pepper, I believe), cut into thin strips
3 T. oil, plus some for eggs
1 package Holy Basil Fried Rice seasoning
10-12 shitake mushrooms, sliced
4 red Thai chili pepper, diced
3 green small chili peppers, diced
1 large bunch spring onions, chopped
3 eggs
salt and pepper


Beat eggs, salt and pepper and half of the chili peppers and spring onion in a bowl.  Add half to oil in wok to make an omelet/pancake.  Cook other half to make a second pancake.  Set aside and cut into strips when cooled.

Heat remaining oil, seasoning package and beef and saute until beef is just beginning to brown.  Add broccoli and mushrooms.  When beginning to reduce, add rice and egg slices.  Add remaining peppers and onions.


Created from combined recipes from Jeni Wright’s Chinese Food and Folklore and the holy basil seasoning package recipe.


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