Thai Basil Fried Rice with Shrimp Recipe

Ash Tyrrell

Thai Basil Fried Rice with Shrimp Recipe

I make this Thai basil fried rice with shrimp whenever I've got leftover rice sitting in the fridge and a craving for something bold. I started making it as a way to use up Thai basil before it wilted, and now it's become one of my go-to dinners. It comes together in one pan, it's fast, and it never feels boring.

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Total Time 22

Servings: 6

Ingredients Method Notes

Ingredients

3 cups cooked and cooled white rice – day-old rice works best since it fries up light instead of turning mushy
2 tablespoons vegetable oil – or swap in olive avocado, or peanut oil for a slightly different flavor
⅓ pound large shrimp or prawns about 12 to 15 – peeled and deveined so they cook quickly and evenly
1 shallot diced – or use half a small onion if that's what you have on hand
2 green onions thinly sliced – separate the white and green parts since they go in at different times
2 garlic cloves minced – fresh garlic gives a much stronger punch than the jarred kind
1 to 2 Thai chili peppers optional – leave these out completely if you're sensitive to heat
2 eggs lightly beaten – these get scrambled right in the pan and folded into the rice
1½ tablespoons soy sauce – this brings the salty savory backbone to the dish
1½ tablespoons oyster sauce – adds a deeper slightly sweet richness that soy sauce alone can't give
½ teaspoon salt – adjust to taste depending on how salty your sauces are
½ teaspoon black pepper – for a little background warmth
1 teaspoon sugar – balances out the salty and savory notes
1 tablespoon sesame oil – stir this in near the end for a toasty nutty aroma
2 to 3 sprigs Thai basil leaves picked – this is what gives the dish its signature peppery fragrance, so don't skip it if you can help it

Method

Heat the oil in a large skillet or wok over medium-high heat until it shimmers. Add the shrimp in a single layer and cook for about a minute on each side, just until they turn pink and opaque. Remove them from the pan right away so they don't overcook while you work on the rest.
In the same pan, add a touch more oil if it looks dry, then toss in the diced shallot, the white parts of the green onion, minced garlic, and Thai chilies if you're using them. Stir constantly for about a minute or two until everything smells fragrant. This step builds the flavor base for the whole dish.
Push the aromatics to one side of the pan to make some room. Pour the beaten eggs into the empty space and let them sit for a few seconds before scrambling gently. Once they're just set but still soft, mix them together with the aromatics already in the pan.
Break up any clumps in your cooked rice with your hands or a spoon before adding it to the pan. Pour in the soy sauce, oyster sauce, salt, pepper, and sugar, then toss everything together over high heat. Keep stirring until every grain of rice looks evenly coated in sauce.
Return the cooked shrimp to the pan along with the sesame oil and Thai basil leaves. Stir everything together just until the basil wilts slightly and turns a darker green. This usually only takes about thirty seconds, so keep an eye on it.
Spread the rice out in an even layer and let it sit undisturbed for a minute or two before stirring again. This gives you those slightly crispy, golden bits that make fried rice taste like it came from a restaurant. Repeat this once more if you want extra texture.

Notes

I always use rice that's been sitting in the fridge overnight because fresh rice turns gummy no matter how careful I am
I like to have every ingredient chopped and measured out before I turn on the stove since this whole recipe moves fast
I've found that cooking over high heat the entire time gives me better texture than turning it down to be cautious
I only add the Thai basil at the very last moment because it wilts and loses its aroma if it sits in the heat too long
I taste the rice before adding extra salt since the soy sauce and oyster sauce already bring plenty of saltiness on their own