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Thai Basil Fried Rice

Thai Basil Fried Rice: A Flavorful Journey Home

A quick and satisfying Thai Basil Fried Rice that transforms leftovers into a flavorful dish, perfect for any busy weeknight.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Aromatics
  • 3 cloves Garlic freshly minced
  • 1-2 Thai Chili adjust quantity based on spice preference
  • 1 medium Shallot sliced thinly; can substitute with yellow onion
For the Sauces
  • 2 tablespoons Oyster Sauce substitute with vegetarian oyster sauce for a vegetarian version
  • 1 tablespoon Fish Sauce substitute with light soy sauce for a vegetarian version
  • 1 teaspoon Palm Sugar can substitute with honey
  • 1 pinch Black or White Pepper adjust to taste
For Cooking
  • 2 tablespoons Unsalted Butter substitute with oil for a dairy-free option
For Protein
  • 1 pound Extra Jumbo Shrimp can replace with chicken, tofu, or additional vegetables
  • 2 Eggs use silken tofu for a vegan alternative
For the Base
  • 4 cups Day-Old Cold Jasmine Rice essential for the right texture
For the Finishing Touch
  • 1 handful Thai Basil can substitute with Italian Basil or sweet basil

Equipment

  • Skillet or wok

Method
 

Step-by-Step Instructions
  1. Prepare the Aromatics by pounding together the garlic and Thai chilies until a fragrant paste forms. Set aside.
  2. Slice the shallot thinly and gather the remaining ingredients. Prepare everything to streamlining the process.
  3. Combine the sauces by mixing oyster sauce, fish sauce, palm sugar, and pepper in a small bowl. Set aside.
  4. Heat a large skillet or wok over high heat for 2-3 minutes. Add unsalted butter and melt completely.
  5. Stir-fry the garlic-chili paste and sliced shallot for 30 seconds until fragrant. Then add the shrimp and stir-fry until they turn pink.
  6. Push shrimp to one side and scramble the eggs gently for 1-2 minutes. Mix them into the dish.
  7. Add day-old rice and sauce mixture to the skillet, tossing everything for 2-3 minutes to coat and heat.
  8. Finish by stirring in fresh Thai basil until just wilted, then remove from heat and serve hot.

Nutrition

Serving: 1servingsCalories: 450kcalCarbohydrates: 55gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 186mgSodium: 1200mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 3mg

Notes

For best results, use day-old rice to avoid mushy texture and adjust chili based on spice tolerance. Add vegetables for extra nutrition.

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