Thai Fried Rice Shrimp Basil (Printable Version)
Authentic Thai fried rice with shrimp, crisp veggies, fresh herbs, and a savory stir-fry sauce.
# Ingredients:
→ Stir Fry Sauce
01 -
2 tablespoons oyster sauce
02 -
1-2 tablespoons fish sauce
03 -
1 tablespoon low sodium soy sauce
04 -
1 tablespoon maple syrup or brown sugar
05 -
1 tablespoon fresh lime juice
→ Fried Rice
06 -
2 tablespoons coconut oil or peanut oil, divided
07 -
8 ounces shrimp, thawed, deveined, tails on or off
08 -
4 cloves garlic, minced, divided
09 -
1 shallot, finely chopped
10 -
2 cups baby bok choy, chopped
11 -
1 red bell pepper, chopped
12 -
4 green onions, chopped, whites and greens separated
13 -
1-2 red Thai chilies or red Fresno chilies, sliced
14 -
2 eggs, whisked
15 -
3 cups cooked jasmine rice, cold and day-old
16 -
1/3 cup Thai basil leaves and cilantro, mixed
→ Optional Garnishes
17 -
1/2 cup sliced cherry tomatoes
18 -
1 cup sliced cucumber
19 -
Lime wedges
# Steps:
01 -
In a small bowl, combine oyster sauce, fish sauce, soy sauce, maple syrup or brown sugar, and lime juice. Whisk until thoroughly blended.
02 -
Chop garlic, shallots, bell pepper, bok choy, and green onions, keeping white and green parts separated. Finely slice the chilies if using and whisk the eggs. Arrange all prepped ingredients near the cooktop for efficient workflow.
03 -
Pat shrimp dry with a paper towel to eliminate excess moisture, ensuring even searing during cooking.
04 -
Preheat a wok or large nonstick pan over high heat. Add 1-2 teaspoons coconut oil and half of the minced garlic. Add shrimp and a pinch of salt, stir-frying for 1-2 minutes until shrimp are just opaque and curled. Transfer to a plate and set aside.
05 -
Add a little more oil if needed and lower the heat to medium. Sauté shallot for 1 minute, then add red bell pepper, bok choy, remaining garlic, white parts of green onions, and sliced chilies. Stir-fry for 2-3 minutes until vegetables are just tender. Remove from wok and set aside.
06 -
Add a touch more oil to the wok. Pour in whisked eggs and softly scramble until just set. Transfer eggs to the plate with vegetables.
07 -
Increase the heat slightly. Add remaining oil and then the cold, cooked jasmine rice. Stir-fry for 4-5 minutes, breaking up any clumps, until heated through and slightly toasted.
08 -
Return vegetables and scrambled eggs to the wok with the rice. Pour the prepared stir fry sauce over and stir-fry for a few minutes until everything is well coated and hot. Add cooked shrimp and the green parts of the scallions, stirring for 1 minute more. Remove from heat and fold in Thai basil and cilantro.
09 -
Taste and adjust seasoning with additional lime juice, fish sauce, or soy sauce if desired. Serve immediately, garnished with cherry tomatoes, cucumber slices, and lime wedges.
# Notes:
01 -
Chilling cooked rice before stir-frying prevents it from becoming mushy and ensures separated grains.
02 -
For a less intense flavor, reduce the amount of fish sauce and increase soy sauce.
03 -
If more subtle spicing is desired, add whole chilies to infuse heat, then remove before serving.