This aromatic fried rice gets a double dose of basil. Tender basil leaves can be tricky to slice, so try this easy technique. Place the leaves on top of one another (large ones are best), then roll them up like a cigar. Using a chef's knife, cut the roll crosswise into thin ribbons. Fluff up the ribbons and you're done!


Credit: Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox

Recipe Summary

20 mins
20 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Slice white and green parts of scallions, keeping parts separate. (You should have about 1/4 cup each of white and green parts.)

  • Heat vegetable oil in a wok or large cast-iron skillet over high. Add red and green bell peppers, garlic, ginger, and white parts of scallions. Cook, stirring constantly, until vegetables are just tender, about 1 minute. Add rice and salt, stirring to break up clumps. Cook, stirring occasionally, until rice begins to crisp, about 4 minutes.

  • Push rice mixture to 1 side of wok; add eggs to other side. Cook, stirring eggs often, until eggs are scrambled and cooked through, about 1 minute. Stir eggs into rice mixture. Add butter peas, chopped basil, soy sauce, and sesame oil. Cook, stirring constantly, until just combined and heated through, about 1 minute. Sprinkle with green parts of scallions and sliced basil.