Shrimp Thai Basil Fried Rice

This Thai basil shrimp fried rice is my weekday answer when I crave something that is loaded with protein and bursts with summer flavors. It turns leftover rice and quick-cooking shrimp into a colorful, irresistible meal that somehow tastes both vibrant and comforting every single time.

I made a big pan the first time when friends dropped by unannounced and we ended up eating right from the wok because it was just that tempting and nobody could wait for plates.

Ingredients

• Cold jasmine rice: gives each grain a chewy separate texture and soaks up the sauces best. Use leftover rice for ideal results
• Shrimp: brings juicy protein and sweet flavor. Choose large fresh or frozen ones for a meaty bite
• Eggs: add richness and help bind everything together. Always use fresh eggs for best taste
• Garlic and ginger: offer a deep flavor backbone and aromatic warmth. Fresh minced is key here
• Green onions: brighten up the dish with freshness and color. Go for firm stalks with crisp greens
• Red bell pepper: adds crunch and a natural sweetness. Pick peppers that feel heavy and glossy
• Soy sauce: dresses every grain with umami flavor. Pick a naturally brewed one for better taste
• Fish sauce: gives classic Thai depth without overpowering. Taste before adding the salt since fish sauce is already briny
• Thai basil: infuses signature licorice spice. Regular basil works if that is what you can find but Thai basil tastes more peppery and fragrant
• Neutral oil: creates a high-heat stir fry and lets other flavors shine. Go with canola or sunflower oil
• Salt and pepper: amplify everything. Use cracked black pepper for gentle heat

Step-by-Step Instructions

Prep the Aromatics and Protein:

Mince garlic and ginger until fine. Slice green onions thinly and dice the red bell pepper. Peel and devein shrimp if needed. Pat shrimp dry and season lightly with salt.

Begin the Stir Fry:

Heat oil in a very large pan or wok over medium-high. Once shimmering, toss in garlic and ginger. Stir constantly until very fragrant and just golden. This should take about one minute, then add bell pepper and shrimp. Stir fry until shrimp just turns opaque and bell pepper softens, about two to three minutes total.

Add Eggs:

Push everything to the edge, making a clear space in the pan. Crack eggs directly in and let set just a moment. Scramble the eggs in the space until just barely cooked, then mix all together.

Stir Fry the Rice:

Add cold jasmine rice, breaking up any clumps first. Pour in soy sauce and fish sauce. Stir everything nonstop, pressing and flipping the rice for three to four minutes until hot and even brown spots develop.

Finish with Basil and Greens:

Turn off the heat. Toss in Thai basil leaves and green onions, letting the residual heat wilt them. Gently fold until you smell the herbal aroma. Taste and season with salt and pepper right before serving.

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Storage tips

If you have leftovers, let the rice cool to room temperature first, then transfer to an airtight container. Store in the fridge for two days at most. For best texture, reheat in a hot pan so it revives the flavors instead of getting soggy in the microwave. You can also freeze portions but be sure to use within a month.

Ingredient substitutions

No jasmine rice? Try day-old basmati or even leftover brown rice. If shrimp is not available, use diced cooked chicken or crumbled firm tofu and adjust stir-fry time. If you cannot find Thai basil, regular basil works but toss in a pinch of mint or even a splash of lime juice for extra aroma.

Serving suggestions

This dish is a full meal as is but feel free to serve it with simple steamed bok choy or sliced cucumbers for a cooling side. It is fantastic with lime wedges or a quick cucumber salad to contrast the warm rice. For spicy lovers, top with sliced fresh chilies or a spoonful of chili crisp.

Cultural context

Thai basil fried rice is a twist on the classic fried rice you find throughout Asia, but the basil and fish sauce give it that unmistakably Thai identity. Every family makes it a little differently, and sometimes you see ground pork, beef, or crispy tofu taking the place of shrimp. The recipe’s flexibility and lightning-fast prep are what make it a staple for busy Thai home cooks.

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Common Questions

→ What kind of basil works best?

Thai basil offers a distinct peppery flavor, but regular basil can be used when Thai basil is unavailable.

→ Can I use leftover rice?

Yes, cold leftover jasmine rice works perfectly for creating the best texture and avoiding mushiness.

→ How do I keep shrimp tender?

Stir-fry shrimp just until pink and opaque to avoid overcooking and maintain a juicy texture.

→ Can this dish be made spicier?

Add chopped fresh chilies or a dash of chili paste to the stir-fry for additional heat and flavor.

→ Is the recipe gluten-free?

Use gluten-free soy sauce and check your fish sauce labels to ensure all ingredients fit your needs.