Thai Fried Rice Shrimp Basil

This Thai fried rice brings together sweet shrimp tender vegetables and aromatic jasmine rice for a quick dinner that feels both vibrant and satisfying. Every time I make it the fragrant herbs and punchy stir fry sauce remind me of my first trip to Thailand when I learned how a well balanced sauce is key to real Khao Pad flavor.

I was hooked on this fried rice from the first batch I made for a family movie night. Now it is my go to recipe when I want something bold and comforting without much fuss.

Ingredients

• Jasmine rice: Cold and day old jasmine rice gives the best texture because it fries up fluffy and does not get sticky
• Shrimp: Shrimp offer sweet flavor and quick cooking Try to choose good quality thawed and deveined shrimp for the best bite
• Coconut or peanut oil: Adds subtle richness and helps everything fry up crisp Go for coconut oil for a hint of tropical taste
• Garlic and shallot: Freshly chopped for the sharp aromatic foundation If you have access to crisp shallots grab them
• Egg: Adds protein and a classic touch Whisk before cooking for soft ribbons
• Bell pepper and baby bok choy: Colorful crunch and freshness Go for bright unblemished peppers and bok choy with crisp leaves
• Green onions and chilies: Lift the flavor with gentle heat Slice chilies large if you prefer less spice fine if you like it hot
• Oyster sauce fish sauce and soy sauce: These create an umami packed stir fry sauce Opt for real Thai brand sauces if you can
• Maple syrup or brown sugar: Softens and balances the sauce Use pure maple syrup for a smoother finish
• Lime juice: Lifts and brightens everything Choose juicy limes that feel heavy for their size
• Thai basil and cilantro: The fresh herb finish is classic Grab perky unbruised leaves at the market

Step-by-Step Instructions

Make the Stir Fry Sauce:

Combine oyster sauce fish sauce soy sauce maple syrup and lime juice in a small bowl and whisk well to mix smooth Let the sauce sit while you prep the other ingredients so flavors meld

Prep Ingredients:

Chop garlic shallot red bell pepper and bok choy into small even pieces Having everything measured and ready to go is essential for speedy stir frying Whisk eggs in a bowl until uniform in color

Prepare Shrimp:

Pat shrimp dry with a paper towel until no surface moisture remains This helps achieve a good sear in the pan and avoids excess splatter

Stir Fry Shrimp:

Heat a wok or large skillet over high until almost smoking Add a small spoon of oil then the shrimp and half the chopped garlic Sprinkle a pinch of salt Stir fry just until shrimp curl and become opaque usually about one or two minutes Do not overcook Remove shrimp and set aside

Cook Vegetables:

Lower heat to medium add a little more oil and the shallot Stir fry one minute then add red pepper bok choy remaining garlic white parts of green onions and chilies Stir continuously for two or three minutes until vegetables are vibrant and just tender Remove veggies and reserve with shrimp

Scramble Eggs:

Pour in a spot more oil then add whisked eggs Stir gently until just cooked and set then add to the vegetable mixture

Fry the Rice:

With the wok still on medium high heat add another small drizzle of oil then the cold jasmine rice Spread the rice out and let it fry for four or five minutes Stir to coat the grains evenly but allow bits to get golden crisp for texture

Combine Everything:

Return cooked vegetables and eggs to the wok followed by all the stir fry sauce Mix very thoroughly so every grain of rice is coated and the mixture is fragrant Add shrimp and green tops of onions Toss everything for another minute just until heated through

Herb and Finish:

Turn off heat Fold in fresh Thai basil and cilantro Taste and adjust with more lime juice fish sauce or soy sauce if needed Serve warm with garnishes if you like

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For me Thai basil makes this dish sing The floral sweet peppery kick is always a delight and reminds me of sprawling backyard herb gardens and quick weeknight dinners with my kids who now always request extra lime

Storage Tips

Let leftovers cool before transferring to an airtight container then refrigerate Fried rice stays good for up to three days Reheat in a nonstick pan over medium heat with a splash of water so it stays fluffy I do not recommend freezing as the texture becomes mushy

Ingredient Substitutions

Feel free to swap in chicken firm tofu or even shredded rotisserie chicken for the shrimp If you do not have Thai basil an equal mix of sweet basil and a hint of mint works pretty well Gluten free soy sauces or tamari can replace regular soy sauce and vegan oyster sauce and fish sauce options are great if needed

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Serving Suggestions

Serve with wedges of lime for squeezing sliced cucumber and cherry tomatoes on the side for crunch and freshness Many Thais enjoy a fried egg or extra spicy pickled chilies as garnish This dish pairs well with Thai iced tea or a simple soup

Cultural Context

Thai fried rice is often made with whatever is in the fridge and flourishes on adaptability The key distinguishing element is the use of jasmine rice and the deeply savory sauce A basic meal turned extraordinary by balance and a clever use of leftovers

Recipe FAQs

→ What type of rice works best?

Day-old jasmine rice delivers the best texture, preventing clumps and keeping the grains separate during stir-frying.

→ Can I use a different protein?

Yes, chicken, tofu, or even extra veggies can substitute for shrimp based on preference or dietary needs.

→ How do I manage the spice level?

Choose milder chilies or omit them entirely if you prefer less heat, or add them whole for a subtle spice infusion.

→ Are there vegetarian variations?

Opt for vegan oyster and fish sauces and swap shrimp for tofu for a fully plant-based version with authentic taste.

→ Which herbs enhance the flavors?

Fresh Thai basil and cilantro add authentic, aromatic notes that balance the savory and tangy components perfectly.

→ What garnishes pair well?

Sliced cherry tomatoes, cucumber, and fresh lime wedges offer brightness and crunch alongside the warm fried rice.