Thai Shrimp Fried rice
Delicious Thai fried rice with shrimp , basil and veggies that is aromatic and tastes out of the world.
Servings: 8 people
Calories: 115kcal
Ingredients
- 2 cups basil leaves washed and cleaned
- 4 cups 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
- 2 eggs
- 2 tbsp soya sauce
- 1 tsp black pepper powder
- 1 tbsp green chilli sauce
- 1 tsp salt to taste
- ½ cup green onions chopped
- 1 tbsp coriander chopped for garnish
- 1 tbsp basil leaves
- 1 tsp oyster sauce or fish sauce optional
- 1 tsp brown sugar or honey optional
To grind
- 4 -5 red chillies soaked in water for 2 -3 hours
- 5 green chillies
- 6 garlic medium size
Instructions
- 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.
Video
Notes
- Thai Basil Is Key: Thai basil adds a bold, spicy, and slightly licorice-like flavor that really sets this dish apart. It’s not the same as sweet basil (commonly used in Italian dishes), so make sure you're using the right one for that authentic Thai taste.
- Crush and Pound, Don’t Blend (If You Can): For the best flavor, use a mortar and pestle to grind the soaked red chilies, green chilies, and garlic. The coarse texture and the oils released during pounding give the dish a deeper, more aromatic flavor. If you're short on time, a quick blend in a mixer works too.
- Shallots Over Onions: Swapping regular onions for shallots adds a depth that really complements the shrimp and basil.
- Use Cold, Cooked Rice: Day-old or refrigerated rice is ideal for fried rice as it’s firmer and won’t turn mushy when stir-fried. Fresh rice tends to clump and won’t absorb flavors as well.
- Adjust the Heat: Feel free to adjust the amount of red and green chilies based on your spice preference. Add more for extra heat, or tone it down if you're not a fan of spicy food.
- Sauces Are Optional: The addition of oyster sauce and fish sauce is traditional, but totally optional. If you prefer a lighter or vegetarian version, you can skip one or both.
- Sweet Touch (Optional): A small amount of brown sugar or honey adds a subtle balance to the spice and saltiness, but it’s not a must, so adjust to your taste.
Nutrition
Serving: 50g | Calories: 115kcal | Carbohydrates: 17g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 704mg | Potassium: 196mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2397IU | Vitamin C: 32mg | Calcium: 42mg | Iron: 1mg
