Thai Basil Fried Rice

Name: Thai Basil Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 3 cloves Garlic; 1 piece Thai Chili; 2 tbsp Oyster Sauce; 1 tbsp Fish Sauce; ¾ tbsp Palm Sugar; ½ tsp Black Pepper; 2 tbsp Butter; 12 pieces Shrimp; 0.5 piece Shallot; 2 whole Egg; 2½ cups Cooked Jasmine Rice; 1 cup Thai Basil; 0.5 piece Lime

THAI·NON-VEGSource

A quick and flavorful Thai basil fried rice recipe with shrimp, perfect for a weeknight meal.

30m4Servings

Nutrition

574kcal

21gProtein

99gCarbs

9gFat

Ingredients

AROMATICS

Garlic

3 cloves

Thai Chili

1 piece

SAUCE

Oyster Sauce

2 tbsp

Fish Sauce

1 tbsp

Palm Sugar

¾ tbsp

Black Pepper

½ tsp

INGREDIENTS

Butter

2 tbsp

Shrimp

12 pieces

Shallot

0.5 piece

Egg

2 whole

Cooked Jasmine Rice

2½ cups

Thai Basil

1 cup

Lime

0.5 piece

Equipment

Mortar and Pestle

Instructions

1Prepare Aromatics and Sauce

Pound Aromatics

In a mortar and pestle, pound the garlic cloves and Thai chili until a coarse paste forms. This releases their oils and flavors.

Mix Sauce

In a small bowl, combine oyster sauce, fish sauce, palm sugar, and black pepper. Stir until the sugar is dissolved. Set aside.

2Cook Shrimp and Aromatics

Melt Butter

Heat a wok or large skillet over high heat. Add butter and let it melt and lightly brown.

Cook Shrimp and Aromatics

Add the pounded garlic and chili paste to the wok and stir-fry for about 30 seconds until fragrant. Add the shrimp and cook for 1-2 minutes until they turn pink and are halfway cooked. Add the sliced shallots and cook for another minute.

3Add Eggs and Rice

Scramble Eggs

Push the shrimp and aromatics to one side of the wok. Crack the two eggs into the empty space and scramble them until just set.

Add Rice and Sauce

Add the cooked jasmine rice to the wok. Pour the prepared sauce over the rice and stir everything together to combine. Break up any clumps of rice.

4Finish and Serve

Add Basil

Add the Thai basil leaves to the wok and stir-fry for about 30 seconds, or until the leaves are just wilted. Be careful not to overcook the basil.

Plate and Garnish

Transfer the fried rice to a serving plate. Garnish with lime wedges for squeezing over the top.

Tips

Use day-old, cold rice for the best fried rice texture; fresh rice can be too moist and clumpy.

Don't overcrowd the wok; cook in batches if necessary to ensure everything fries properly.

Thai basil has a distinct anise-like flavor; if unavailable, sweet Italian basil can be used as a substitute, though the flavor profile will differ.

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