Flavour-Packed Basil Fried Rice

Ah, fried rice. The best thing to come out of miscellaneous leftovers and dry old rice. We’re all guilty of cooking too much rice every now and then, but I’m more guilty of cooking too much and throwing it out. The problem with fried rice for me was that I find a lot of it is usually so bland and boring. So I decided I wanted to change that and see what I could do to make it taste better and have less food waste!

Eventually, this recipe became my go-to whenever I had leftover rice, chicken, beef, tofu, and certain veggies that were starting to go bad. I found that the best part of this recipe is that you can always alternate proteins & the veggies and it still holds the strong flavours anyone can really enjoy.

When it comes to fried rice, it’s usually best to use 1 or 2 day old rice that’s been kept in the fridge. That way its a bit more dry and can hold in more flavour without getting too mushy.

Here’s the basics of the recipe, you can always add in more vegetables you have left over.


Flavour-Packed Basil Fried Rice

INGREDIENTS for 2 servings:

  • 2 cups of cooked day-old rice (1 cup of uncooked rice)($0.38)
  • 4 Tbs canola oil ($0.20)
  • 1 large egg ($0.24)
  • 3/4 cup of chopped cooked chicken (or your choice of protein)($1.10)
  • 1 medium sized carrot ($0.16)
  • 2 scallions ($0.18)
  • 1/2 zucchini ($0.395)
  • 1/3 cup of corn ($0.06)
  • 1 bunch of chopped fresh basil ($0.398)
  • 1 Tbs Rice Vinegar ($0.12)
  • 1 Tbs Dark Soy Sauce ($0.03)
  • 2 Tsp Oyster Sauce ($0.06)
  • 1 Thai chili (optional)

Total cost for 2 services: $3.32*

Single serving for $1.66

Serves 2, takes 20 Minutes

Compared to the $10-$12 at restaurants!

*Depending the cost of the ingredients in your area, the cost may be more or less. I live in a fairly inflated part of town, so chances are your cost will be less.

Need the proof? Head down to the bottom of this page!


DIRECTIONS

Basil-Fried-Rice-Ingredients
Gather & prepare your veggies and chop it all into small cubes (corn not pictured). I had a left over chicken breast from a rotisserie chicken, so I just chopped that into cubes and it worked perfectly! Next, whisk the egg in separate bowl.

Place a wok on the stove at medium-high heat. Once your pan heats, add in 1 Tbs of the oil. As soon as the oil gets hot, add in the egg and scramble.

Basil-Fried-Rice-Eggs

As soon as it scrambles, remove the egg to a separate dish and pour 2 Tbs of the canola oil.

Basil-Fried-Rice-Vegetables

Next, add in your veggies. I used carrots, zucchini, and some corn. You can definitely add in whatever vegetable you have left over such as broccoli, bok choy, peppers, etc. as long as the flavour doesn’t overwhelm the dish.

Basil-Fried-rice-mix

Stir for a bit and then add back in your eggs, and then add in your protein & the rice vinegar.

Mix for about 30 seconds to wait for the vinegar to cook off, then add in the rice!

Basil-fried-rice-rice

Break apart the rice and mix it in as much as possible and add in your last tablespoon of canola oil.

Basil-Fried-Rice-mixed

Once the rice, meat, and vegetables are well mixed, add in the basil, green onions, soy sauce, and oyster sauce (and the Thai chili if you want it to be spicy!).

Basil-fried-rice-final

The oyster sauce can be substituted with vegetable Hoisin if you want, but I really recommend the oyster sauce as it adds it’s unique flavour (and no it does not taste like fish if you’re worried!)

Now really start stirring and really fry the rice. Once everything is mixed well and the basil becomes aromatic, take the rice off the heat and serve.

All done within 20 minutes!

Basil-fried-rice-5basil-fried-rice-3Basil-fried-rice-2

Basil-fried-rice-1

I really hope you enjoy it, and feedback (postive or constructive) is always appreciated! 🙂


INGREDIENT COSTS

I’m referring to a Loblaws (a generic grocery chain in Canada) weekly flyer and their website, and a local Chinese grocery store

6.8kg of Premium Calrose Rice ($14.99) – $0.22/100g
946 ml No Name Brand Canola Oil ($4.19) – $0.44/100ml
12 Large Eggs ($2.97)
Pack of 4 chicken breasts ($9.33)
1 Zucchini ($0.79)
1 bunch of green onions ($0.79)
Pack of Basil ($1.99)
500 ml Rootster Superior Dark Soy Sauce ($1.99) – $0.40/100ml
750g of Frozen Corn Kernels ($0.99) – $0.132/100g
3 Lbs Carrots – $2.00

Advertisements

Fresh Chicken Summer Rolls

healthy-Summer-rolls-1.jpg

Summer rolls are my go-to quick meals in the summertime and occasionally in the Winter when I want a light but filling meal. They can be packed full of your favourite veggies, proteins, herbs, and always be delicious. Though a lot of people know what summer rolls are – it seems a lot of people also don’t seem to realize how easy (and cheap!) they are to make!

In most restaurants, two of these wraps can go for $5-6. It’s a lot more cost saving (and fun) to be making these at home! Try to go through this recipe and see if it becomes a staple for your own hot summer days.


INGREDIENTS & COSTS FOR 6 WRAPS
TAKES 30 MINUTES, SERVES 2

1/4 of a package of thin vermicelli noodles ($0.49)
6 Rice Paper Wraps ($0.39)
1 Carrot ($0.16)
1/3 Cucumber ($0.66)
6 Romaine Lettuce Leaves ($0.30)
1/2 cup of fresh Basil (Thai Basil if you can find it!) ($0.49)

FOR THE PROTEIN: (You can use any protein you’d like, ex: substitute chicken with 1/2 block of Tofu)

1 Chicken breast ($2.33)
1 Tsp Corn Starch ($0.01)
2 Tsp Soya Sauce – 1 for marinade, 1 for sautéing ($0.02)
1 Tsp Ginger ($0.01)
1 garlic clove ($0.02)
1 scallion ($0.09)
1 Tbs Canola Oil ($0.05)
1 Thai Chili Pepper (Optional)

Total Cost = $5.02* – $0.83 each!

Compared to the $5-6 for 2 at restaurants! For the amount you make – its comparing $5.00 to $15.00-$18.00! That’s a great trade off.

*Depending the cost of the ingredients in your area, the cost may be more or less. I live in a fairly inflated part of town, so chances are your cost will be less.

Need the proof? Head down to the bottom of this page!


DIRECTIONS

The very first thing you should do is boil a small pot of water for your vermicelli noodles. I personally think the texture of the noodles is the most important part of these wraps, they should never be wet and soggy! While the water boils, gather all your ingredients!

ingredients-summer-rolls-fresh-healthy

Preparing your protein should be the next step. Chop the green onions then mince the garlic, ginger, and Thai chili if you opted for it to be spicy! Next slice your protein (I used chicken), then add in the cornstarch and soy sauce. Mix it all together!

By now your water should be boiled. Add in the 1/4 package of vermicelli noodles. Lower the heat to medium and cook the noodles for about 2 minutes. Once the noodles look cooked, drain and rinse using a sift. Try to squeeze are much water out as possible and cool the noodles in the fridge. Putting the noodles in the fridge allows it dry out a bit more and allows it to have a great texture!

chicken-ingredients-rolls

Once your protein ingredients are ready, set a pan on the stove at medium-high heat. Pour in the oil and wait for it to heat. Once heated, add in the ginger. As soon as it gets aromatic, add in the protein. Stir for about 2 minutes and wait for the chicken (or your choice of protein) to cook through. Once it does, add in the green onions, garlic, soy sauce, and chili. Now stir quickly for another 30 seconds and take it off the heat. Set it aside.

marinated-chicken-rolls.jpg

Now that your protein is set, start cutting up your veggies! I chose the julienne most of the vegetables so it’s easy to fit into the wraps.

chopped-vegetables

Once your veggies are ready, you can now start making your wraps! Take the noodles out of the fridge and shake them up a bit so they pull apart.

Take a large flat bottom pan or bowl (wide enough to fit the rice paper) and fill it with warm tap water. Grab a couple paper towels and put them next to the pan, you’ll be using these to dry the rice wraps! Put a rice paper wrap in the warm water and wait for it to get soft – it shouldn’t take more than 1 minute. Once it does, take it out and try to shake off as much water as possible, then dry it on the paper towels. This allows it to stick and hold better as your make your roll! Place the wrap on a cutting board or a flat surface and start filling!

summer-rolls-healthy-instructions-copyThe easiest way to wrap is to pull up the bottom half, then the side of the wrap, and then roll it up. And there you have it! In less than 30 minutes and 5 dollars, you have a wonderfully light but filling, healthy lunch for two!

healthy-summer-rolls-3

These wraps can be further enjoyed with sriracha, hoisin sauce, and especially my All Purpose Thai Peanut Sauce! I can’t recommend that enough, it’s just wonderful.

This recipe can be gluten free if you substitute the soy sauce used in the protein to a GF soy sauce!

summer-rolls-dip

Enjoy! And any feedback is 100% appreciated.


INGREDIENT COSTS

I’m referring to a Loblaws (a generic grocery chain in Canada) receipt, weekly flyer, and their website, as well as my Farmboy receipt.

Pack of 4 Chicken Breasts – $9.33
500 g No Name 100% Pure Corn Starch ($2.29) – $0.46/100g
500 ml Rootster Superior Dark Soy Sauce ($1.99) – $0.40/100ml
1 bunch of green onions ($0.79)
Garlic – $0.88/100g
Ginger – $0.43/100g
Romaine Lettuce – $1.50
3 Lbs Carrots – $2.00
1 Cucumber – $1.50
Basil – $1.99
400 g package of Thin Vermicelli Noodles – $1.99
Six Fortune Rice Paper Wraps – $2.99(comes with 45-50 papers)