Recipes Thai Basil Fried Rice with Radishes Be the first to rate & review! Fish sauce, Thai basil and lime juice season this Thai-inspired fried rice. By Phoebe Lapine Phoebe Lapine New York-based food and health writer Phoebe Lapine is a gluten-free chef, culinary instructor, and the creator of the award-winning blog Feed Me Phoebe, named by Women’s Health Magazine as the top nutrition read of 2017. A self-proclaimed “healthy hedonist,” Lapine focuses on ways to improve health without sacrificing life’s pleasures, which she explores in her blog and 2017 memoir The Wellness Project. In addition to Food & Wine, her work has appeared in Marie Claire, Serious Eats, Epicurious, Shape, Glamour, Self, HuffPost, and others. Food & Wine's Editorial Guidelines Updated on December 2, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Phoebe Lapine Total Time: 20 mins Yield: 4 Ingredients 2 tablespoons vegetable oil 2 shallots, thinly sliced 2 medium carrots, cut into 1/4-inch dice 8 radishes, trimmed and quartered 2 garlic cloves, minced 4 cups cooked jasmine rice (see Note) 1 tablespoon fish sauce Juice of 1 lime 1/4 cup coarsely chopped Thai basil leaves Directions In a large nonstick skillet or wok, heat the oil. Add the shallots, carrots and radishes and stir-fry over high heat until the shallots are soft, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute longer. Add the rice and stir-fry until heated through and beginning to brown, about 3 minutes. Stir in the fish sauce, lime juice and half of the basil and cook for 1 minute. Transfer the fried rice to bowls, garnish with the remaining basil and serve. Notes In a medium saucepan, combine 1 1/2 cups of jasmine rice with 3 cups of water and a large pinch of salt; bring to a boil. Cover the rice and simmer over low heat until the rice is tender and the water is absorbed, about 18 minutes. Remove the pan from the heat and let stand for 10 minutes. Use the rice right away or refrigerate. Rate it Print