Thai Beef Fried Rice

I love Thai fried rice it is fragrant and nowhere near as oily as traditional Chinese fried rice. I love the heat of the Thai Chili, the flavor, and aroma of Thai Holy Basil and the delicate taste of shallots, what is not to love. I prefer the Pineapple fried rice for myself however my other half loves beef so that is what I am preparing this time.

Thai Basil has a somewhat licorice, peppery flavor. Thai Chili's (birdseye chilies) have a wonderful heat. Shallots offer a delicate onion flavor and garlic, well what is not to love.

4 cups cooked Jasmine rice, day old and refrigerated overnight
1/4 pound beef, sliced then chopped small
4 Cloves Garlic smashed or minced
1-2 Fresh Thai Chili's, smashed or minced (optional)
1 Shallot, sliced very thin
3 eggs
Small handful of Thai Holy Basil Leaves  (no, you cannot substitute Italian sweet basil)
2 stalks Green onions, cut
2 Tbsp Oil

2 Tbsp Fish Sauce
2 Tbsp Soy
2 Tsp Palm Sugar or regular sugar

My personal advise is to combine the fish sauce, soy sauce and sugar together in a small bowl. Make sure the sugar dissolves, microwave for 30 seconds if needed. Add a little at a time to your rice till you hit the right amount of sauce for you. (Oyster sauce and Sweet Soy are not traditional, sometimes I add a few dribbles into my sauce mix, however that is a personal preference).

Heat oil in wok till hot, add garlic and stir-fry a few seconds, add shallots and optional Thai chili, stir fry for another few second, add beef and cook till just done. Add rice, chop to break up and toss with other ingredients till well incorporated and mostly cooked. Scoot aside rice mixture, crack two egg into wok in are made available by moved rice mixture, swirl and scramble with the spatula till mostly cooked, toss rice on top of egg mixture, toss everything together and stir fry another minute. Add sauces and sugar, continue stirring till distributed. Add Thai Holy basil and green onions, cook another few seconds. Remove a serving to a bowl and top with fried egg. Immediately remove from wok to a plate or bowl. Garnish with a sprinkle of black pepper.

Serve with a side of Prik Nam Pla

3 Tbsp Fish Sauce
4-5 Thai chili's small sliced
1/2 to 1 Lime, juiced per taste

In a small bowl combine all ingredients and stir to combine.