Thai Basil Fried Rice with Jackfruit

Ingredients

• 4 cups Cooked Rice
• 1 can Young Green Jackfruit
• 3 tablespoons Soy Sauce
• 1 cup Thai Basil
• 3 cloves Garlic
• 1 medium Red Bell Pepper
• 1/2 medium Onion
• 2 tablespoons Vegetable Oil
• 1 tablespoon Lime Juice
• 1 teaspoon Chili Garlic Sauce
• 2 stalks Green Onions

Instructions

1. 1Prepare the 1 can young green jackfruit by draining it, then shredding it into small pieces with your hands or a fork. Finely mince the 3 cloves garlic. Dice the 1/2 medium onion. Cut the 1 medium red bell pepper into 1/2-inch pieces. Chop the 2 stalks green onions.
2. 2Heat the 2 tablespoons of vegetable oil in a large 12-inch skillet or wok over medium-high heat, which is about 375°F (190°C).
3. 3Add the minced garlic and diced onion to the hot skillet. Cook for about 1 minute, stirring constantly, until they smell fragrant and the onion begins to soften.
4. 4Add the shredded jackfruit and the 1/2-inch pieces of red bell pepper to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the jackfruit is slightly browned and tender.
5. 5Add the 4 cups of cooked rice and the 3 tablespoons of soy sauce to the skillet. Stir everything together well, breaking up any clumps of rice, until the rice is heated through and evenly coated with the soy sauce. This should take about 3 to 5 minutes.
6. 6Stir in the 1 cup of Thai basil, the 1 tablespoon of lime juice, and the 1 teaspoon of chili garlic sauce. Cook for 1 more minute, stirring gently, until the Thai basil leaves are just wilted.
7. 7Serve the Thai basil fried rice immediately, garnished with the chopped green onions.

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