Food and Recipes Grains Rice Basil Fried Rice Recipe Be the first to rate & review! 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! By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on May 12, 2019 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox Active Time: 20 mins Total Time: 20 mins Yield: 4 serves Ingredients 3 large scallions 3 tablespoons vegetable oil 1/2 cup chopped red bell pepper (from 1 small bell pepper) 1/2 cup chopped green bell pepper (from 1 small bell pepper) 2 medium garlic cloves, minced 1 teaspoon minced fresh ginger 4 cups cooked long-grain white rice, cooled 1 teaspoon kosher salt 3 large eggs, lightly beaten 1 cup cooked butter peas 1/2 cup chopped, plus 1 Tbsp. thinly sliced fresh basil, divided 3 tablespoons soy sauce 1 tablespoon toasted sesame oil Directions 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. Rate it Print