Thai Basil Fried Rice with Baby Corn
Sriracha chili sauce
1 tsp, or up to 2 tsp
Canned baby corn
1 cup(s), chopped
3 medium clove(s), minced
3 item(s), large, lightly beaten
Cooked long grain brown rice
1 cup(s), leaves, preferably Thai basil
- In a small bowl, stir together the oyster sauce, fish sauce, and sriracha. Drain the corn, pat dry, and cut diagonally into 1-in pieces.
- Heat the oil in a wok or large nonstick skillet over medium-high heat. Add the onion and garlic; stir-fry 3 minutes. Push the onion mixture toward the outer edges of the pan. Pour the eggs into the middle of the pan; stir constantly to scramble, about 1 minute, then stir the eggs into the onion mixture. Add the rice, baby corn, and sauce mixture; stir-fry 3 minutes. Stir in the basil.
- Serving size: about 1 cup