Ginger and Basil Fried Rice

Fried rice emerged as a practical solution to leftover cooked rice across East and Southeast Asia, with regional variations developing distinct flavour profiles.

In Thailand, fried rice (khao pad) typically incorporates holy basil or Thai basil, creating aromatic profiles that distinguish it from Chinese counterparts. The addition of julienned ginger reflects both medicinal traditions and culinary preference for warming, digestive ingredients.

This particular recipe represents a contemporary home-cooking approach that combines proteins and vegetables in a single wok, reflecting the adaptable nature of Southeast Asian cuisine where cooks utilise available ingredients while maintaining the essential technique of high-heat stir-frying. The use of day-old rice remains crucial, as chilled grains separate easily and absorb sauces without becoming mushy, a technique developed through centuries of rice cultivation and cookery in the region. ■

See the full recipe for Ginger and Basil Fried Rice