EntreeRecipesSeafood
August 28, 2019
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Thai Basil Fried Rice is my absolute favorite fried rice recently!
I had with chicken, I had with pork, I had with tofu, I had with impossible meat and I loved them all!
But I gotta say, Thai basil fried rice with shrimp is definitely a winner for me!
So my Thai basil fried rice had to be with shrimp, but you can use any protein you prefer, it will all work!
Pound garlic and thai cili together in a mortar and pestle. This way the natural oil form chili and garlic will be release and will make the fried rice more fragrance. You could carefully smash with knife and chop if you don’t have mortar and pestle. Set aside.
Slice shallot and set aside along with garlic and chili.
Time to make the sauce for Thai basil fried rice!
Mix oyster sauce, fish sauce, palm sugar and black or white pepper in a small mixing bowl, set aside.
If you want to make this vegetarian version, go ahead and substitute oyster sauce to vegetarian oyster sauce and fish sauce to light soy sauce!
Heat a large skillet or a wok over high heat until smoking. Add butter and let it melt all the way. It will turn brown and smokey, no worries, this is what we want!
Add garlic, chili shallot and shrimp. Stir fry everything and cook the shrimp 1 minute each side, then mix everything in the wok and push to a side of the wok.
Crack 2 eggs in the wok. Let the eggs cook a bit then scramble the eggs. When eggs are cooked but still silky, toss everything together.
Add cold rice and pour sauce mixture. Toss everything together until rice is coated evenly with the sauce, about 2 to 3 minutes.
Toss in basil and turn off the heat. Keep tossing until basil is well combined with the fried rice.
Transfer to a serving dish and enjoy when it’s hot!
Thai Basil Fried Rice
- Author: Seonkyoung Longest
- Total Time: 8 mins
- Yield: 4 1x
Ingredients
Scale
- 3 to 5 garlic cloves
- 1 to 5 Thai chili to your taste
- 1 medium shallot
- 2 tbsp oyster sauce (you can substitute withvegetarian oyster sauce)
- 1tbsp fish sauce (you can substitute with Thai light soy sauce)
- 1 tbsp palm sugar or honey
- 1/4 tsp black or white pepper
- 2 tbsp unsalted butter
- 12 oz 16/20 extra jumbo shrimp, peeled & deveined
- 2 eggs
- 2 1/2 cups day old cold jasmine rice
- handful holy basil, Thai basil or Italian basil
Instructions
- Pound garlic and thai cili together in a mortar and pestle. This way the natural oil form chili and garlic will be release and will make the fried rice more fragrance. You could carefully smash with knife and chop if you don’t have mortar and pestle. Set aside. Slice shallot and set aside along with garlic and chili.
- Mix oyster sauce, fish sauce, palm sugar and pepper in a small mixing bowl, set aside.
- Heat a large skillet or a wok over high heat until smoking. Add butter, garlic, chili shallot and shrimp. Stir fry everything and cook the shrimp 1 minute each side, then mix everything in the wok and push to a side of the wok.
- Crack 2 eggs in the wok. Let the eggs cook a bit then scramble the eggs. When eggs are cooked but still silky, toss everything together.
- Add cold rice and pour sauce mixture. Toss everything together until rice is coated evenly with the sauce, about 2 to 3 minutes.
- Toss in basil and turn off the heat. Keep tossing until basil is well combined with the fried rice.
- Transfer to a serving dish and enjoy when it’s hot!
- Cook Time: 8 mins
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39 comments
Judi SiglerSeptember 15, 2019 at 4:37 pm
I tried this, and my family loved it!! Thank you for sharing your awesome recipes!
Reply
Iulia HociotaJuly 29, 2020 at 7:12 pm
OMG I absolutely love Thai food and came across this recipe and just made it and ate it 10 min ago! It came out soooo delicious, I couldn’t stop eating it! Thank you so much for sharing! I will definitely check out more recipes from you!
★★★★★
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JennyOctober 15, 2019 at 11:35 am
This recipe is A-M-A-Z-I-N-G!! It is so simple to make and is ridiculously delicious. It tastes like a restaurant quality dish. The amount of flavour that this dish exudes in such swift cooking time is pure genius. If you haven’t made this yet, do it immediately. You’ll be hooked! Simple to make, yet tastes wonderful and looks impressive.
★★★★★
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Nancy BartlettNovember 2, 2019 at 3:52 pm
LOVED THE SAUCE FLAVOR.. I added extra veggies, onions, zuccini, yellow squash, mushrooms, celery, carrot,broccli. Sauted before shrimp and put in bowl. Yhen added as per recipe.
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Sandy KimFebruary 18, 2020 at 2:16 pm
Can I use other chilis (serrano) and sweet basil, instead of thai chili and thai/italian/holy basil?
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SeonkyoungFebruary 25, 2020 at 10:04 am
yes, that should be fine.
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DinaMarch 18, 2020 at 2:02 pm
Hi😊
What’s the name of the song?
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EmilyDecember 16, 2020 at 10:58 am
I found this recipe when i was looking for how to use some thai basil i had left. I absolutly love it! It is quik and easy and soooo delicious! ThNk you!!!
★★★★★
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SeonkyoungDecember 16, 2020 at 12:43 pm
Thank you! I’m so glad you found one of my recipes helpful!
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John DeutschApril 25, 2020 at 8:35 am
Superb easy. to make dinner. The only change I made was to add the shrimp after the eggs were cooked to make sure the shrimp was not overcooked. This recipe is a keeper!
★★★★★
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Stephanie SumnerMay 16, 2020 at 6:21 pm
So simple and incredibly delicious!
★★★★★
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NikiJune 11, 2020 at 12:09 pm
Can I use chicken/ tofu instead of shrimp? Will I cook that before adding other vegetables?
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AmyJune 11, 2020 at 6:13 pm
Wow! This tastes exactly like the restaurant version of our favorite Thai takeout. Amazing recipe! I used chicken and tofu and made multiple batches just as instructed. The only difference is I marinated my chicken and tofu in soy sauce/sesame oil. Just fantastic!! Thank you!
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SeonkyoungJune 16, 2020 at 11:36 am
Sounds delicious!
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RFJuly 12, 2020 at 9:38 pm
Hello! If we can’t cook with butter because of lactose issues, can we substitute with an oil?
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MadisonJuly 26, 2020 at 12:46 pm
I was craving some good fried rice but didn’t feel like ordering out. This recipe was perfect! It tastes like restaurant quality and the left overs were just as good the next day heated up. Definitely going to make this again!
★★★★★
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SeonkyoungJuly 27, 2020 at 1:47 pm
So glad you enjoyed! (:
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VanessaAugust 1, 2020 at 12:27 am
Thanks for this recipe! I tried it today for lunch. I wanted to eat more veggies, so I added spinach and shiitake mushrooms. I also don’t have shrimps so I replaced it with chopped up bacon. It was amazing ❤️
★★★★★
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AlexAugust 2, 2020 at 10:28 am
Looks so good. Can I make this a day ahead and reheat?
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AlexAugust 2, 2020 at 11:03 am
Can I make this recipe ahead and reheat a day later?
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SeonkyoungAugust 5, 2020 at 1:28 pm
Yes you can!
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KimSeptember 16, 2020 at 7:29 pm
This is THE BEST way I have ever made Shrimp and Rice ! Definitely keeping this ❤️🥰👍!!!
★★★★★
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Carol DorrosSeptember 17, 2020 at 3:47 pm
Absolutely delicious! I haven’t used butter in fried rice before, but there wasn’t too much and the whole thing was scrumptious! Not too many ingredients either! Highly recommend making this !
★★★★★
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VarshaSeptember 17, 2020 at 6:01 pm
Made this today, it is so good! I didnt have any shrimp but added everything else as per recipe. Delicious! I cant wait to make this again, next time with shrimp ofcourse!
★★★★★
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DanielleSeptember 22, 2020 at 3:24 pm
Curious, what is the spice level of this. 2-10 chilies if doubling sounds spicy. I can handle heat but my white boy of a fiancé, not so much, hahaha.
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SeonkyoungSeptember 24, 2020 at 9:20 am
The spiciness on this dish just depends on the number of Chile you put in it. Hope this helped!
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AlliDecember 1, 2020 at 4:16 pm
Exactly what I was craving
★★★★★
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Jazlyn GreenDecember 15, 2020 at 12:59 pm
Hi, can you tell what style of wok pan you are using? It looks like the perfect size and shape for me and my glass top stove.
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JenniferJanuary 19, 2021 at 10:30 am
The measurements for the 2 1/2 cups of rice is that before it’s cook or 2 1/2 already cooked?
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SeonkyoungJanuary 19, 2021 at 2:45 pm
2 1/2 cups of COOKED jasmine rice! Sorry for the confusion!
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ShellyJanuary 21, 2021 at 6:26 pm
Amazing, I for some reason can’t find Thai chilies anywhere so I used jogujang paste still tastes amazing just made my rice more reddish brown. Will be making again but with chicken next time.
★★★★★
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SeonkyoungJanuary 22, 2021 at 9:02 am
That sounds delicious! Thai chili can even be found in regular grocery stores too! But if you couldn’t find any I would suggest trying an asian grocery store near you! Hope this helped (:
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alexandra p.January 23, 2021 at 4:36 am
Really, really authentic flavor! This is my go-to order at my local Thai restaurant and this was spot-on. Easy and not too many ingredients once you buy the sauces. We loved it with a heaping side of steamed veggies and tons of lime juice. Thank you!
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Nelson LeMayFebruary 25, 2021 at 9:09 am
Damn………………this ‘un was great. I grow my own basil so that part was a natural. Thai chili’s aren’t very popular in New Hampshire. I had to settle for a bottle of Thai sweet chili sauce and for my mild tummy it worked quite nicely. Gonna make this a “go-to” dish in my kitchen. Thank you for posting it.
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SeonkyoungFebruary 25, 2021 at 9:32 am
YAY! So glad I could help out! Hope you find my other recipes as helpful!
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LauraMarch 5, 2021 at 4:28 pm
I’ve tried a few fried rice recipes but I often find the rice is too wet with sauce or the flavor doesn’t come through. This recipe was spot-on and had plenty of flavor and omg-the fresh basil put this over the top. My picky little eater couldn’t stop raving about it and had 3 bowls tonight! A keeper recipe indeed!
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Karman FoodsJanuary 2, 2022 at 8:00 pm
This Thai basil fried rice is really good! I used a bit of Kikkoman Tamari Less Sodium Soy Sauce for an added flavor. Yummy! Best paired with my favorite Vitasoy Lychee Flavor Vita Juice Drink.
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JLJune 4, 2023 at 7:59 pm
Best i’ve ever made!
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GinaOctober 26, 2023 at 10:16 pm
Extremely fragrant and delicious! I only added shrimp this time, but it would be a great idea to fry in some minced pork too. Thank you so much for sharing this recipe!! I will definitely make this again!!
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