Thai Basil Fried Rice

2 tablespoons low-sodium soy sauce

1 ½

teaspoons sugar

1 ½

teaspoons Thai or Vietnamese fish sauce, or Chinese oyster sauce

1 ½

teaspoons hoisin sauce

¼

cup canola oil

18 medium shrimp, cleaned and deveined, 8 ounces chicken, thinly sliced on a bias or 1/2 pound tofu, diced or thin slices

4 cups cooked jasmine rice

2 eggs, beaten or the equivalent egg substitute.

1 ½

cups of frozen peas/corn/carrots, thawed

¼

cup fresh Thai basil *

1 small yellow onion, julienned

Dash of salt and pepper to taste

Whisk soy sauce, sugar, fish sauce and hoisin in small dish. Set aside.

In a hot wok (see note) or large fry pan pour about 1 tablespoon of the oil. Add protein of choice and cook 1 to 2 minutes. Remove; set aside.

Add remaining oil and rice, making a well in the rice. Pour eggs in well and cook, breaking into crumbles. Toss together with rice. Add thawed vegetables, basil and onion and return protein to wok.

Pour in sauce mix and toss around until well mixed and rice is slightly brown but not burned.

Serves four to six.

Cook's notes: I use the highest heat on my wok for this. Any basil will work, but Thai basil is best; look for it at Whole Foods or Asian markets.