I would like the recipe for Tim Drum's Basil Fried Rice because it is by far my favorite. I tried making this at home with other recipes I've found (like on Pinterest) but they do not have the carrots, scallions, etc. and it always comes out very oily and not nearly as good. I crave this dish a lot and I'm not always able to make it to Tin Drum as it is not super close to my house. Thank you.— Jess Jaco, Woodstock
Steven Chan, founder and CDO of Tin Drum Asian Kitchen, sent us the recipe for the dish he says is a favorite of Tin Drum fans. “We make each order fresh in our traditional woks, but you can use a large frying pan at home,” he wrote.
Tin Drum’s Basil Fried Rice
1/4 cup green beans cut into 2-inch pieces
2 tablespoons vegetable oil
4 ounces skinless, boneless chicken breast, sliced into thin strips
2 eggs, beaten
1 teaspoon minced garlic
1 1/2 cups cooked long grain white rice
1/4 cup sliced white onion
1/2 fresh jalapeno, sliced
2 1/2 tablespoons Brown Sauce (see recipe)
Dash of white pepper
1 tablespoon finely shredded fresh Thai basil
1/4 cup shredded carrots
1 tablespoon sliced green onion
2 slices cucumber
Bring a small saucepan of water to a boil. Add green beans and cook 30 seconds. Remove from heat and drain immediately. Run cool water over to stop cooking. Set aside.
Heat an empty wok over high heat. Once wok is hot, add vegetable oil and allow to heat for a moment. Add chicken strips and cook until cooked through. Remove from wok. Add beaten egg and garlic to remaining oil in wok. Stir quickly until egg is just cooked through. Add rice, cooked chicken, cooked green beans, onion and jalapeno. Heat until cooked through. Keep continuously tossing and stirring to keep the ingredients from burning in the hot wok. Add Brown Sauce and toss until all ingredients are coated. Add white pepper, toss and remove from heat. Stir in basil.
Move fried rice to serving plate and garnish with carrot, green onion and cucumber. Serve immediately. Serves: 1
Per serving: 934 calories (percent of calories from fat, 39), 48 grams protein, 92 grams carbohydrates, 4 grams fiber, 40 grams fat (7 grams saturated), 490 milligrams cholesterol, 616 milligrams sodium.
Tin Drum’s Brown Sauce
This recipe makes a cup of sauce, enough for about eight servings of Basil Fried Rice. If you don’t use it all at once, refrigerate in a covered container and it will keep for about two weeks.
1 cup beef stock
Juice of 1/2 orange
1 tablespoon oyster sauce
2 teaspoons cornstarch
1 teaspoon dark soy sauce
1 teaspoon fish sauce
1 teaspoon dark brown sugar
1/2 teaspoon minced fresh ginger
In a medium saucepan, combine beef stock, orange juice, oyster sauce, cornstarch, soy sauce, fish sauce, brown sugar and ginger. Whisk together until smooth. Stirring continuously, bring to a boil. Reduce heat so mixture simmers and cook until sauce thickens. Remove from heat. May be made ahead and kept up to 4 days, refrigerated. Makes: 1 cup
Per 1-tablespoon serving: 10 calories (percent of calories from fat, 3), trace protein, 2 grams carbohydrates, trace fiber, trace fat (no saturated fat), no cholesterol, 191 milligrams sodium.
Tin Drum Asian Kitchen
410 Peachtree Parkway, Cumming.
678-965-5915; www.tindrumasiankitchen.com
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