When I went to Thailand, I didn’t just come back with souvenirs. I came back with a craving. The kind that hits you out of nowhere and won’t let go until you recreate it in your own kitchen. Somewhere between the street markets and late-night food stalls, I had a plate of Thai basil fried rice that changed me a little bit inside. The shrimp were juicy, the basil was bold, and the rice tasted like it had something to prove. I remember thinking, “Oh, this isn’t just fried rice. This is a whole mood.” So here we are, bringing that same Bangkok heat right into your kitchen because once you taste this, you’re going to love it too.
Now grab that wok, turn up the heat, and make magic.
Thai Basil Fried Rice (with Shrimp)
Fragrant jasmine rice stir-fried with juicy shrimp, garlic, Thai chilies, and fresh basil leaves in a bold umami sauce that tastes like it came straight from a Bangkok wok stall.
Equipment
- Wok or large skillet
- Wooden spoon or spatula
- Small mixing bowl (for the sauce)
- Knife and cutting board
- Paper towels (for drying shrimp and veggies)
Ingredients
For the Sauce Mix:
- 1 ½ tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp dark soy sauce * for rich color and depth*
- 1 tsp sugar * palm sugar preferred*
- 1 –2 tsp Thai chili paste * optional, for heat and richness*
For the Fried Rice:
- 2 tbsp neutral oil * vegetable, avocado, or canola*
- 4 cloves garlic finely minced
- 3 –6 Thai bird’s eye chilies minced *(adjust to your spice level)*
- 8 oz shrimp peeled and deveined *(medium or large size)*
- 2 cups cold cooked jasmine rice * day-old or cooled rice works best*
- ½ small onion thinly sliced
- ½ small red bell pepper thinly sliced *(optional, for color and crunch)*
- 1 to 1 ½ oz fresh Thai basil leaves * about 1 to 1½ packed cups, leaves only*
To Serve (Optional):
- Fried eggs * crispy edges, runny yolk*
- Lime wedges
- Cucumber slices
Instructions
- Prep Like a Pro: Mix all the sauce ingredients in a small bowl and set aside. Make sure your rice is cool and loose, not clumpy—fried rice hates soggy energy.
- Bring the Heat: Heat your wok over high heat until it’s hot enough to make water sizzle on contact. Add oil and swirl it around like you’re seasoning the pan with confidence.
- Wake Up the Aromatics: Add the minced garlic and Thai chilies. Stir-fry for 15–20 seconds until fragrant—just enough to make your kitchen smell like Bangkok, but not enough to burn them.
- Sear the Shrimp: Toss in the shrimp and stir-fry until they turn pink and just start to curl, about 1–2 minutes. Don’t overcook—these little beauties will finish in the sauce.
- Add the Rice: Drop in the jasmine rice, breaking up any clumps with your spatula. Stir quickly to coat every grain in the garlicky oil. You’ll hear a soft crackle—that’s flavor happening.
- Sauce It Up: Pour the sauce evenly over the rice and stir-fry for 2–3 minutes, moving fast so the sauce coats the grains instead of pooling. Watch it transform into that deep, glossy brown you’ve been waiting for.
- Veggie Time: Toss in the onion and bell pepper. Stir-fry for another 30 seconds so they stay crisp and bright.
- Basil Finale: Cut the heat, then add the Thai basil leaves. Stir gently just until they wilt from the residual heat. That perfume? That’s the soul of this dish right there.
- Serve and Shine: Plate it up hot with a fried egg on top, a squeeze of lime, and maybe a few cucumber slices on the side to cool that spice down.
Notes
- Use day-old jasmine rice for best texture—fresh rice will clump.
- If you can find holy basil (kaprao), use it instead of sweet Thai basil for extra authenticity.
- Want it extra spicy? Crush your chilies with the garlic before cooking to release their oils—this is the secret to that “street heat” aroma.
- Don’t skip the fried egg…it’s not a garnish, it’s tradition