Monday, September 20, 2021

Italian Basil Fried Rice

This is a simple and delicious rice made with summer veggies and fresh basil. The fresh basil makes a lot of difference in flavor and adds mutitudes of flavor to the rice. Pine nuts adds a crunch and parmesan (or vegan parmesan) enhances the flavor.

This is one of the comfort foods we love to have. This rice is easy to make and hence with its adcitive taste, is a must try for everyone. If you have to use your extra Basil produce, this recipe is amazing to use it up. I did use the basil from my garden. Leftover rice can also be used to make this dish.

Cook the rice, and in the meantime, prep the veggies. Saute the onion, and veggies and mix the rice till itis all well incorporated.The simple flavors make it a regular in your home! This is one recipe, that we would make it moe often.

This is a different rice that is amazing with flavors from simple ingredients. There are numerous ways to prepare tasty rice dishes. Rice is  a wonderful grain and here are the links for some vrieties of rice from this blog:

September is National Rice and National Whole Grains Month. The fourth week of September is National Wild Rice Week. Whole grains are nutritious and are great to make delicious food right from appetizers, salads, breads, and main courses to desserts. In our #FestiveFoodies, we are celebrating the grains this month by sharing our favorite recipes showcasing any grains and Radha of Magical Ingredients  is hosting this event. We are sharing 30 different recipes using whole grains and join us in the celebration.


Rice - 1 cup
Salt - 1/2 tsp 
Olive oil - 1 tsp
Oil - 3 tsp
Onion - 1 cup, sliced and halved
garlic -  1 tsp, minced
Zuchini - 1.5 cups
Yellow Squash - 1/2 cup
Bell pepper - 1.5 cup, any color
Salt - 3/4 tsp
Italian seasoning - 1 tsp
Red chilli Flakes - 1 tbsp
Black pepper - 1/2 tsp
Balsamic vinegar -1 tsp
Fresh Basil - 2 cups
Pine nuts - 2 tbsp, toasted
Vegan Parmesan cheese - 2 to 4 tbsp, optional


To boiling water, add the rice, salt, oil, and cook for about 15-18 minutes, until the rice is done and fluffy.

Transfer to a big bowl and spread it out evenly to avoid sticking to each other or becoming mushy. Set aside to cool.

Heat oil in a heavy-bottomed pan, add the chopped garlic and sliced onions. Saute till the onions are cooked.

Add the zucchini, summer squash, bell peppers and saute for 3-4 minutes until they are crisp tender. Add salt, black pepper powder, and chili flakes. Mix well and cook for a minute.

Add balsamic vinegar, mix, and cook for a minute.

Add the rice and mix gently.

Add the fresh basil and roasted pinenuts, Mix.

Sprinkle the vegan parmesan/regular Parmesan, mix and serve.

Serve warm.

Monday Whole Grain Recipes


  1. I am making chicken for dinner this week and I think I have just found the perfect side dish for it. Thanks.

  2. What great flavors in this rice. I love how easy it is to make and that it can be a meal on its own.

  3. Love the addition of pine nuts and the vegan Parm cheese! Yum!

  4. Basil is my favorite herb. I love the combo of colors in this rice dish.