Basil Fried Rice

When fresh basil abounds and you can get a bouquet the size of your head from the farmers market (a.k.a. The Most Wonderful Time of the Year), this basil fried rice recipe should be in your weekly rotation. You can use any variety, including vibrantly hued Thai basil leaves with purple stems, fragrant green Italian basil, or camphorous holy basil, but note that each will give the dish a slightly different flavor.

You’ll separate the leaves from the stems, but don’t discard those stems! Yes, you can eat them. When you finely chop the stems and then sauté them with the other aromatics, they give this rice dish an even more intoxicating fragrance. Meanwhile, the basil leaves hide pockets of crispy rice and store-bought fried onions or shallots in wilted drapes, providing delightful texture with no extra chopping on your part. While you could absolutely use French’s, varieties like Thailand’s Maesri or Vietnam’s Flying Horse—easily sourced online or from your local Asian grocery store—add a more delicate crispiness and robust flavor.

Any leftover rice you have in the fridge works here (basmati or jasmine rice from last weekend’s dinner party or day-old rice from yesterday’s Chinese takeout). As long as it’s cooked and chilled, you’re good to go.