This Thai basil shrimp fried rice is what I make when I want big flavor on the table in about 20 minutes. Seared shrimp, a fiery chili garlic paste, and a glossy savory sauce get tossed with day-old rice. Finish it with a big handful of fresh Thai basil and you've got a spicy, fragrant shrimp fried rice that beats takeout.
Table of Content
This recipe takes its cue from khao pad kaphrao, the fried rice version of pad kra pao that's found all over Thailand. Like the original, it starts with garlic and chilies pounded into a paste, which releases more flavor than mincing and spreads the heat through every grain. Traditionally it's made with holy basil, but Thai basil is easier to find and its bold, anise-like flavor pairs really well with shrimp.
Love Thai food? Try my Thai Red Chicken Curry for something rich and creamy, or my Thai Cashew Chicken for a quick, savory stir-fry.
At a Glance
- 🔥 Fiery, garlicky, and packed with fresh basil
- ⏱️ On the table in about 20 minutes
- 🍤 Juicy shrimp that stay tender, never rubbery
- 🍚 A great way to use up leftover rice
- 🥢 One wok, no fancy technique
- 🍲 Easiest weeknight dinner
Key Ingredients
Here's what you'll need for this spicy shrimp fried rice recipe:
- Shrimp - Large shrimp stay juicy after a quick sear. If using frozen, thaw fully and pat dry so they sear instead of steaming.
- Rice - Day-old cold rice fries up in separate grains instead of turning mushy. Jasmine rice is traditional for Thai fried rice, but basmati works too.
- Thai basil - The star of the dish, so don't skimp. Add it at the very end to keep it fresh and fragrant. Holy basil works too if you can find it.
- Bird's eye chilies - Small but very hot. Use two for a solid kick or three if you like it fiery.
- Garlic - Use fresh garlic cloves for the best flavor.
- Sauce - Oyster sauce, soy sauce, and fish sauce bring the savory flavor, while dark soy sauce gives the rice its rich color.
Step By Step With Photos
Here's how to make this Thai Basil Shrimp Fried Rice with a simple visual guide.
- Prep the chili garlic paste. Pound the garlic and chilies into a rough paste. Mix the sauce and set both aside.
- Season and cook the shrimp. Season the shrimp and sear in a hot wok until just opaque. Remove and set aside.
- Stir-fry the onion and aromatics. Stir-fry the onion until lightly charred, then add the chili garlic paste and cook until fragrant.
- Scramble the eggs. Pour in the beaten eggs and scramble briefly, keeping them slightly soft.
- Add the rice and sauce. Toss in the cold rice, then pour in the sauce and toss until evenly coated.
- Finish with Thai basil. Return the shrimp, add the basil, toss once, and turn off the heat.
Helpful Tips and Variations
- Keep the heat high. A very hot wok keeps the rice from getting soggy and the shrimp from steaming.
- Don't crowd the shrimp. If your pan is small, sear them in two batches.
- Basil goes in last. Cooking it too long turns the leaves dark and dulls the flavor.
- Swap the protein. Chicken thigh, ground chicken, or firm tofu all work. Cook them the same way and add them back at the end.
- Add veggies. Green beans, bell peppers, or baby corn fit right in. Stir-fry them with the onion.
Storage
- Storage: Keep leftover Thai basil fried rice in an airtight container in the fridge for up to 2 days.
- Reheating: Stir-fry in a hot pan with a splash of oil until heated through. The basil will darken, so add a few fresh leaves on top before serving.
- Freezing: Not recommended. The shrimp turn rubbery and the basil loses its flavor once thawed.
Serving Ideas
Serve it the Thai way with sliced cucumber, lime wedges, and a crispy fried egg on top. For a bigger spread, add a refreshing Jalapeño Cucumber Salad on the side and start with Asian Sticky Wings or Chicken Noodle Spring Rolls. A bowl of Corn Soup makes a mild, comforting pairing, and a glass of Strawberry Basil Lemonade cools down the chili heat.
FAQs
Holy basil (kaphrao) is the traditional choice in Thailand, with a strong peppery, almost clove-like flavor. Thai basil has a bold anise flavor with a slightly peppery edge and is much easier to find in grocery stores. Both work here.
You can, but the dish will taste noticeably different. Italian basil is sweeter and milder, so you'll miss the peppery anise flavor that makes this taste like Thai basil fried rice. If you can find Thai basil, it's worth using.
With 2 to 3 bird's eye chilies, it has a solid kick. For a milder version, use 1 chili and remove the seeds.
Freshly cooked rice is softer and more likely to clump. If that's all you have, spread it on a tray and chill it uncovered for about an hour first.
More Shrimp Recipes
- Creamy Cajun Shrimp Pasta
- Crispy Cajun Shrimp Tacos
- Mini Shrimp Tostadas
- General Tso's Shrimp
- Dynamite Shrimp
- Yaki Udon with Shrimp
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📖 Recipe
Thai Basil Shrimp Fried Rice
Ingredients
Shrimp
- 10-12 large (200 g) shrimp peeled and deveined
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Sauce
- 1 tablespoon oyster sauce
- 1 tablespoon regular soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon fish sauce
- ½ teaspoon toasted sesame oil
- ½ teaspoon sugar
- ½ teaspoon white pepper
- ¼ teaspoon stock powder
Aromatics
- 3 cloves garlic
- 2-3 bird's eye chilies
Stir Fry
- 2 cups (280 g) cooked day-old jasmine or basmati rice
- 1 (80 g) small onion thickly sliced
- 2 eggs lightly beaten
- 1 cup (20 g) Thai basil leaves loosely packed
- 2 tablespoon neutral oil divided
Garnish
- Cucumber sliced with skin on
- Bird's eye chilies sliced
- Lime wedges
- Fresh Thai basil
Instructions
- Season the shrimp with salt, black pepper, and garlic powder. Set aside.
- Pound the garlic and bird's eye chilies in a mortar and pestle to form a rough paste.
- Mix all the sauce ingredients in a small bowl and set aside.
- Heat 1 tablespoon oil in a wok or wide pan over high heat until very hot. Add the shrimp in a single layer and cook for about 1 minute per side, or until just opaque and cooked through. Remove and set aside.
- Add the remaining 1 tablespoon oil to the same wok. Add the sliced onion and stir-fry for 1-2 minutes, until lightly charred around the edges.
- Add the chili-garlic paste and stir-fry for 20-30 seconds, just until fragrant.
- Pour the beaten eggs into the wok and scramble briefly, keeping them slightly undercooked.
- Add the cold rice immediately over the eggs. Press down any clumps and toss well so the egg coats the rice.
- Pour in the prepared sauce and toss over high heat until the rice is evenly coated and glossy.
- Return the shrimp to the wok and toss for 20-30 seconds, just until heated through.
- Add the Thai basil, toss briefly, and turn off the heat. Let the residual heat wilt the basil.
- Serve immediately with cucumber, sliced bird's eye chilies, lime wedges, and fresh Thai basil.
Video
Notes
- Rice: Use cold, day-old rice. If you only have fresh rice, spread it on a tray and chill it uncovered for about an hour.
- Thai basil: Add it with the heat turned off. The residual heat wilts the leaves without turning them dark.
- Protein swap: Replace the shrimp with the same amount of sliced chicken thigh, cooked through and added back at the end. Or skip the protein and add an extra egg.
- Spice level: Use 1 deseeded chili for a milder version or 3 for extra heat.
- Storage: Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat in a hot pan with a splash of oil.
Nutrition
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