🌶️ Fiery Chilli Basil Fried Rice with Mummy’s Magic Chilli Sauce

Serves: 2-3 people
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 30 minutes

Ingredients

For the Fried Rice:

• Cooked rice - 3 cups (preferably day old basmati or jasmine rice, refrigerated)
• Oil - 2 tbsp (vegetable or sesame oil)
• Garlic - 5 cloves, finely chopped
• Red onion - 1 medium, thinly sliced
• Green chilli - 1, slit lengthwise (optional)
• Mixed vegetables - 1.5 cups (bell peppers, carrots, beans, corn, peas - chopped finely)
• Paneer or tofu (optional) - 150 gm, cubed and lightly pan-fried
• Fresh Thai basil leaves - 15-20 leaves
• Spring onion greens - 2 tbsp, chopped (for garnish)

For the Sauce Mix:

• Mummy's Magic Chilli Sauce - 2 tbsp (adjust according to your taste)
• Soy sauce - 1 tbsp
• Dark soy sauce - 1 tsp for colour and depth (optional)
• Rice wine vinegar - 1 tsp
• Brown sugar or honey - 1/2 tsp (balances the heat)
• Salt - to taste
• Cracked black pepper - 1/2 tsp

Cooking Method

Step 1: Prepare the base

1. Cook the rice ahead of time (if not using leftover rice). Spread it on a plate to cool and dry slightly - this prevents sogginess
2. In a small bowl, mix all sauce ingredients (Mummy's Magic Chilli Sauce, soy sauce, vinegar, sugar, salt, pepper). Set aside

Step 2: Stir-fry vegetables

1. Heat 1 tbsp of oil in a wok or a large pan over high heat until smoking hot
2. Add garlic and onion; stir-fry for 25-30 seconds until fragrant and slightly golden
3. Toss in mixed vegetables and stir-fry for 2-3 minutes until crisp-tender. Do not overcook - the crunch adds texture to the dish
4. If using paneer or tofu, add it now and stir-fry for another minute

Step 3: Add the flavours

1. Push vegetables to one side of the wok. Add a few drops of oil in the center
2. Pour in the prepared sauce mix. Let it bubble for a few seconds so that the flavours intensify
3. Toss everything together to coat the vegetables evenly in the sauce

Step 4: Add the rice and basil

1. Add the cold cooked rice to the wok
2. Using a broad spatula, toss and mix on high heat for 3-4 minutes. Break any rice lumps gently - avoid mashing the rice
3. Add Thai basil leaves and toss one final time. The residual heat will wilt the basil release its wonderful aroma

Step 5: Final touch

1. Taste and adjust seasoning. Add a few extra splashes of Mummy's Magic Chilli Sauce if you love it fiery!
2. Garnish with spring onion greens before serving hot

Serving Suggestions

• Serve Fiery Chilli Basil Fried Rice straight from the wok for the best flavour and texture
• Drizzle an extra spoonful of Mummy's Magic Chilli Sauce on top for visual appeal and added punch
• Pair it with a crisp Asian style cucumber salad, or serve alongside crispy chilli tofu, pan fried dumplings, or Thai style stir-fried vegetables
• For a complete meal, enjoy it with Mummy's Magic Thai Chillman Sauce on the side