Thai Basil Fried Rice

Course: Main Course, Side Dish

Cuisine: Thai

Prep Time: 3

Cook Time: 9

Total Time: 12

Servings: servings

Calories: 198kcal

Author: Quynh Nguyen

This Thai fried rice is quick, flavorful, and ready in under 30 minutes. It’s made with juicy shrimp, fluffy rice, garlic, chilies, and Thai basil for that signature fragrance. It’s the perfect weeknight dinner that feels restaurant-worthy but uses simple ingredients you probably already have.

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Ingredients

3 cups cooked and cooled white rice
2 tablespoons vegetable oil (or olive or avacado or peanut oil)
⅓ pound large prawn or shrimp (about 12-15)
1 shallot (or ½ onion) diced
2 green onions (scallions) thinly sliced
2 garlic cloves minced
1-2 Thai chili peppers (optional)
2 eggs lightly beaten
1½ tablespoon soy sauce
1½ tablespoon oyster sauce
½ teaspoon salt
½ teaspoon pepper
1 teaspoon sugar
1 tablespoon sesame oil
2-3 sprigs Thai basil

To Serve

tomato wedges, cucumber slices, lime wedges

Instructions

Cook the shrimp: Heat oil in a large skillet or wok over medium-high heat. Add shrimp and cook on both sides for 1–2 minutes until fully cooked. Remove and set aside.
Sauté aromatics: Add a little more oil if needed, then stir in shallots, white part of green onions, garlic, and Thai chili. Cook until fragrant, about 1–2 minutes.
Add the eggs: Push the aromatics to one side of the pan. Pour in the beaten eggs and scramble just until set. Mix with the aromatics.
Add rice and seasonings: Stir in the cooked rice along with soy sauce, oyster sauce, salt, pepper, sugar, and sesame oil. Stir-fry until everything is evenly coated.
Add basil and shrimp: Return the shrimp to the pan and stir in Thai basil. Let the bottom crisp for 1–2 minutes, stir, and repeat if desired.
Serve: Transfer to a serving dish and garnish with extra basil, green onions, and a squeeze of lime. Serve hot with tomato and cucumber slices.

Notes

Use cold, day-old rice: It’s less sticky and crisps up better.
Don’t overcook the basil: Add it at the end so it stays fragrant and fresh.
Adjust spice to taste: Thai chilies are hot—use 1 or 2 or skip altogether.
Let it crisp: Letting the rice sit undisturbed for a couple of minutes gives it that restaurant-style texture.
No shrimp? Sub with chicken, tofu, or keep it veggie!

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