If you love Thai food and frequent Thai restaurants , you must have definitely come across the delicious ‘Thai Shrimp and Basil fried rice’ in the menu. The addition of basil , gives a unique flavor to any dish, be it curry or fried rice . The spicy , pungent and licorice like taste of Thai basil is usually loved by most folks .It is quite different from sweet basil , which is mild and used in Italian cooking. Thai basil leaves also have a strong smell and their leaves have sharp edges like mint. The leaves of sweet basil are more rounded.
I recently found that ,Thai Basil leaves have excellent nutritional and medicinal benefits as well. It is used in treating digestive ailments and is known to have anti inflammatory and radical fighting properties.One more reason to include it in our diets.I love adding it to fried rice and curries, especially in Thai cuisines. Our home grown Thai basil is flourishing well, and I have been looking for recipes to add them into.
My post on Thai basil Chicken fried rice , received great feedback from readers . Today’s recipe although similar, has some changes in ingredients and the method of preparation. I used a mortar and pestle, to grind the soaked red chilies, green chilies and garlic . This coarse grinding helps release oils ,which enhances the taste of the dish. I used shallots instead of onions in this recipe .Shrimp and basil are the two main star ingredients ,that impart a delicious and unique flavor to this dish. You can use any vegetables of your choice , like multi colored bell peppers and carrots . The ground paste, shrimp ,veggies ,scrambled eggs, rice , basil leaves and sauces are all sauteed in oil and combined well to make it a very tasty meal.
Delicious Thai fried rice with shrimp , basil and veggies that is aromatic and tastes out of the world.
- 2 cups basil leaves washed and cleaned
- 4 cups cooked white rice cooled , left over rice works best
- 1 cup bell peppers multi colored and cut into long thin strips
- 1 carrot cut into long thin strips
- 4 shallots medium sized cut length wise
- 2 tbsp butter or oil
- 2 eggs
- 2 tbsp soya sauce
- 1 tsp black pepper powder
- 1 tbsp green chilli sauce
- 1 tsp salt to taste
- 1/2 cup green onions chopped
- 2 tbsp coriander and basil leaves chopped for garnish
- 1 tsp oyster sauce or fish sauce optional
- 1 tsp brown sugar or honey optional
- 4 -5 red chillies soaked in water for 2 -3 hours
- 5 green chillies
- 6 garlic pods medium size
Using a mortar and pestle, grind the chilies and garlic to a rough paste.
Wash, de-vein and clean the shrimp .
Heat butter or oil in a wok and add the chilly garlic paste and sautee well.
Next add Shrimp and salt to taste and cook it well.
Move all the contents to the side of the pan and break the eggs into it .
Scramble the eggs and mix with the rest of the shrimp.
Add the veggies and sautee well.
Add all the sauces, pepper , salt and brown sugar if using.
Add the basil leaves and mix well , till it wilts a little .
Next add the rice and combine everything well.
Garnish with chopped basil , green onions and coriander leaves.
The addition of oyster sauce and fish sauce is optional and can be skipped .
Brown sugar or honey is also optional .
The chilies used can be increased or decreased depending on the spice tolerance.