Fresh and flavorful basil fried rice with coconut milk, carrot, broccoli, peas, and more! This easy fried rice recipe is healthful with a twist!
Whenever I find myself disgruntled and ask myself what I can do to make myself feel less cremudginy, the answer is often (always) the same: carbs.
Specifically of the fried rice varietal.
Don’t fret…you can still enjoy a pile of fried rice on the days you don’t feel like throwing yourself on the ground like a rag doll and tantruming it out. The true fact is, fried rice simply makes everything better.
And that is a fact of life upon which you can quote me 😉
Oh hey, how do you feel about basil in your fried rice?
Quite frankly, I feel grrrrrrrrrrreat about it!
This fried rice recipe comes together quickly and is ultra unique if I do say so myself. First, it includes a plethora of fresh vegetables, like carrots, broccoli, onion, and peas in addition to fresh basil.
Not to mention, everything is cooked in coconut milk instead of oil. CAN YOU EVEN IMAGINE?!
How do you feel about coconut milk in your fried rice?
Stay with me!
The coconut milk not only takes the place of oil in this fried rice recipe, but it gives it a naturally sweet, creamy essence. Have you tried Coconut Milk Rice? The concept is similar, but with the added fried rice goodies mixed in.
Once I discovered the deliciousness of combining coconut milk and rice, it became difficult for me to envision consuming rice any other way.
And so. This basil fried rice makes an excellent side dish. Or, if you’re like me, it’s basically an entree. Just add animal protein, and you have yourself a fantastic balanced meal!
Let’s make basil fried rice.
How to Make Basil Fried Rice:
Begin by steaming 1 cup of white rice. This process will yield around 3 cups of cooked white rice.
Add the coconut milk and basil leaves to a small blender and blend until combined (or simply finely chop the basil leaves if you don’t have a small blender).
Pour the coconut milk-basil mixture into a large skillet and heat to medium.
Add the onion and cook, stirring occasionally for 3 minutes.
Add the garlic, carrot, broccoli, and peas and green onion and stir well. Cover and cook 2 to 3 minutes, until vegetables begin to soften.
Scramble the eggs in a separate skillet until cooked.
Add the cooked white rice to the skillet with the coconut milk and vegetables and stir well to combine. Stir in the cooked scrambled egg and serve.
Main Entree Suggestions:
- Crispy Paprika Salmon Bowls with Ginger Vegetables and Rice
- 30-Minute Vegetable and Ground Beef Skillet
- 30-Minute Thai Basil Chicken
- Instant Pot Indian Lamb Curry
- Thai Paleo Panang Curry
- 30-Minute Chicken Green Curry
- Creamy Turmeric Ginger Baked Sockeye Salmon
- Teriyaki Salmon Bowls
- Orange Ginger Chicken Stir Fry
- Turmeric Chicken Sheet Pan Dinner
Enjoy this flavorful meal…er…I mean side dish 😉
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Basil Fried Rice
Ingredients
- 1 cup white rice uncooked (3 cups cooked)
- 2/3 cup full-fat canned coconut milk
- 5 basil leaves + more for serving
- 1/2 small yellow onion finely chopped
- 4 cloves garlic minced
- 1 large carrot peeled and chopped
- 1 small crown broccoli chopped into florets
- 1 cup frozen peas
- 3 stalks green onion chopped
- 3 eggs scrambled
- sea salt to taste
Instructions
- Begin by steaming 1 cup of white rice. This process will yield around 3 cups of cooked white rice.
- Add the coconut milk and basil leaves to a small blender and blend until combined (or simply finely chop the basil leaves if you don’t have a small blender).
- Pour the coconut milk-basil mixture into a large skillet and heat to medium.
- Add the chopped yellow onion and cook, stirring occasionally for 3 minutes.
- Add the garlic, carrot, broccoli, and peas and green onion and stir well. Cover and cook 2 to 3 minutes, until vegetables begin to soften.
- Scramble the eggs in a separate skillet until cooked.
- Add the cooked white rice to the skillet with the coconut milk and vegetables and stir well to combine. Stir in the cooked scrambled egg and serve.
