Thai Basil Fried Rice

5 from 2 votes

This Thai basil fried rice will definitely become one of your favorite ways to make fried rice! It's flavorful, slightly spicy, and incredibly aromatic, thanks to the Thai basil in this dish. It's a great dish to switch up your classic Chinese-style fried rice, and it's actually super easy to make!

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Main Course

Cuisine: Thai-Inspired

Keyword: thai basil fried rice, thai basil fried rice recipe

Servings: servings

Calories: 476kcal

Ingredients

Shrimp Marinade Ingredients

1 pound shrimp peeled and deveined
½ tablespoon light soy sauce
1 teaspoon dark soy sauce
½ tablespoon vegetable oil or avocado oil
1 teaspoon cornstarch

Stir Fry Sauce Ingredients

2 tablespoons oyster sauce
2 tablespoons light soy sauce
½ tablespoon dark soy sauce
1 tablespoon honey
pinch of white pepper

Fried Rice Ingredients

2 tablespoons vegetable oil or avocado oil half for the shrimp, half for the aromatics
1 yellow onion finely diced
2 garlic cloves minced
1 chili pepper finely diced
1 teaspoon red pepper flakes more to taste
4 eggs beaten
4 cups cooked leftover jasmine rice or another type of white rice
1 cup Thai basil lightly packed, chopped
lime juice or sesame oil (optional) to taste

US Customary - Metric

Instructions

First, place the shrimp in a mixing bowl and add all shrimp marinade ingredients. Toss until the shrimp are evenly covered and set aside.
1 pound shrimp, ½ tablespoon light soy sauce, 1 teaspoon dark soy sauce, ½ tablespoon vegetable oil or avocado oil, 1 teaspoon cornstarch
Next, whisk together all stir-fry sauce ingredients and set the sauce aside.
2 tablespoons oyster sauce, 2 tablespoons light soy sauce, ½ tablespoon dark soy sauce, 1 tablespoon honey, pinch of white pepper
Now, preheat half of the vegetable oil in a large pan over medium-high heat. Add the shrimp and sear them until cooked through. Then remove the shrimp from the pan and set them aside.
2 tablespoons vegetable oil or avocado oil
Next, add the remaining vegetable oil to the pan. Sauté the onion, garlic, and chili pepper over medium heat until fragrant. Then add the red pepper flakes and sauté for 30 seconds.
1 yellow onion, 2 garlic cloves, 1 chili pepper, 1 teaspoon red pepper flakes
Push the sautéed aromatics to the side. Add the beaten eggs and scramble them.
4 eggs
Add the cooked rice and stir-fry sauce to the pan and toss until the rice is covered in sauce. Add the shrimp back to the pan and toss until everything is reheated.
4 cups cooked leftover jasmine rice
Stir in the chopped Thai basil and quickly toss. Finish off with a squeeze of lime juice or a drizzle of sesame oil (optional), toss one last time, and enjoy!
1 cup Thai basil, lime juice or sesame oil (optional)

Notes

1 cup or 300g of cooked rice should be about ⅓ cup or 90g of uncooked rice. If you want to use freshly cooked rice, I recommend cooking it in advance and storing it in the refrigerator.

Nutrition