Thai Basil Fried Rice (with Shrimp)
Fragrant jasmine rice stir-fried with juicy shrimp, garlic, Thai chilies, and fresh basil leaves in a bold umami sauce that tastes like it came straight from a Bangkok wok stall.
Equipment
- Wok or large skillet
- Wooden spoon or spatula
- Small mixing bowl (for the sauce)
- Knife and cutting board
- Paper towels (for drying shrimp and veggies)
Ingredients
For the Sauce Mix:
- 1 ½ tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp dark soy sauce * for rich color and depth*
- 1 tsp sugar * palm sugar preferred*
- 1 –2 tsp Thai chili paste * optional, for heat and richness*
For the Fried Rice:
- 2 tbsp neutral oil * vegetable, avocado, or canola*
- 4 cloves garlic finely minced
- 3 –6 Thai bird’s eye chilies minced *(adjust to your spice level)*
- 8 oz shrimp peeled and deveined *(medium or large size)*
- 2 cups cold cooked jasmine rice * day-old or cooled rice works best*
- ½ small onion thinly sliced
- ½ small red bell pepper thinly sliced *(optional, for color and crunch)*
- 1 to 1 ½ oz fresh Thai basil leaves * about 1 to 1½ packed cups, leaves only*
To Serve (Optional):
- Fried eggs * crispy edges, runny yolk*
- Lime wedges
- Cucumber slices
Instructions
- Prep Like a Pro: Mix all the sauce ingredients in a small bowl and set aside. Make sure your rice is cool and loose, not clumpy—fried rice hates soggy energy.
- Bring the Heat: Heat your wok over high heat until it’s hot enough to make water sizzle on contact. Add oil and swirl it around like you’re seasoning the pan with confidence.
- Wake Up the Aromatics: Add the minced garlic and Thai chilies. Stir-fry for 15–20 seconds until fragrant—just enough to make your kitchen smell like Bangkok, but not enough to burn them.
- Sear the Shrimp: Toss in the shrimp and stir-fry until they turn pink and just start to curl, about 1–2 minutes. Don’t overcook—these little beauties will finish in the sauce.
- Add the Rice: Drop in the jasmine rice, breaking up any clumps with your spatula. Stir quickly to coat every grain in the garlicky oil. You’ll hear a soft crackle—that’s flavor happening.
- Sauce It Up: Pour the sauce evenly over the rice and stir-fry for 2–3 minutes, moving fast so the sauce coats the grains instead of pooling. Watch it transform into that deep, glossy brown you’ve been waiting for.
- Veggie Time: Toss in the onion and bell pepper. Stir-fry for another 30 seconds so they stay crisp and bright.
- Basil Finale: Cut the heat, then add the Thai basil leaves. Stir gently just until they wilt from the residual heat. That perfume? That’s the soul of this dish right there.
- Serve and Shine: Plate it up hot with a fried egg on top, a squeeze of lime, and maybe a few cucumber slices on the side to cool that spice down.
Notes
- Use day-old jasmine rice for best texture—fresh rice will clump.
- If you can find holy basil (kaprao), use it instead of sweet Thai basil for extra authenticity.
- Want it extra spicy? Crush your chilies with the garlic before cooking to release their oils—this is the secret to that “street heat” aroma.
- Don’t skip the fried egg...it’s not a garnish, it’s tradition