Thai Basil Shrimp Fried Rice
Good fried rice is an exercise in restraint and timing. Every grain should be separate, lightly coated in sauce, and carrying a whisper of smoky wok char. This Thai-inspired version leans on the holy trinity of fish sauce, oyster sauce, and a touch of sugar, balanced by the peppery bite of fresh Thai basil stirred in at the very end so it wilts but doesn't lose its punch.
The shrimp cook in under two minutes, which means they stay plump and snappy instead of turning rubbery. The real trick is cooking in batches over the highest heat your stove can manage. Crowding the wok drops the temperature and steams everything instead of frying it. Patience with this step makes all the difference between restaurant quality fried rice and a soggy disappointment.
This is a complete weeknight dinner in one pan, ready in about 20 minutes if your rice is already cold. Squeeze a lime wedge over each bowl and add sliced chilies if you like things fiery.
Ingredients
- ● 4 cups cooked jasmine rice
- ● 1 lb large shrimp
- ● 3 large eggs
- ● 4 cloves garlic cloves
- ● 2 pieces Thai bird chilies
- ● 2 tbsp fish sauce
- ● 1 tbsp oyster sauce
- ● 1 tbsp soy sauce
- ● 1 tsp granulated sugar
- ● 1/2 tsp white pepper
- ● 3 tbsp vegetable oil
- ● 1 cup fresh Thai basil leaves
- ● 4 wedges lime wedges
Instructions
- 1Whisk together fish sauce, oyster sauce, soy sauce, sugar, and white pepper in a small bowl. Set aside.
- 2Heat 1 tablespoon of oil in a wok or large skillet over the highest heat possible until the oil shimmers and just begins to smoke. Add the shrimp in a single layer and cook without moving for about 1 minute per side, until pink and just cooked through. Transfer to a plate immediately.
- 3Add another tablespoon of oil to the wok. Crack in the eggs and scramble them quickly, breaking them into small pieces as they set. Push the eggs to the side of the wok.
- 4Add the remaining tablespoon of oil. Toss in the garlic and chilies (if using) and stir for about 15 seconds until fragrant.
- 5Add the cold rice and press it flat against the wok. Let it sit for 30 seconds to get some char, then toss and repeat. Continue for 3 to 4 minutes until the rice is hot and starting to crisp in places.
- 6Pour the sauce mixture over the rice and toss everything together until evenly coated. Return the shrimp and eggs to the wok and toss to combine.
- 7Remove from heat. Add the Thai basil leaves and toss until just wilted, about 15 seconds. Divide among bowls and serve with lime wedges.
Nutrition Facts
| Calories | 380 |
|---|---|
| Protein | 28g |
| Carbohydrates | 42g |
| Fat | 12g |
