Shrimp Thai Basil Fried Rice (Printable Version)

Jasmine rice, shrimp, and fresh basil stir-fried for a vibrant, protein-rich dish with bold flavor.

# What You'll Need:

01 - 300g cold jasmine rice
02 - 300g shrimp
03 - 2 eggs
04 - Garlic, minced
05 - Ginger, minced
06 - Green onions, chopped
07 - Red bell pepper, diced
08 - 3 tbsp soy sauce
09 - 2 tbsp fish sauce
10 - Thai basil leaves (or substitute regular basil)
11 - Oil for stir-frying
12 - Salt, to taste
13 - Pepper, to taste

# Steps to Follow:

01 - Heat oil in a pan over medium-high heat. Add garlic, ginger, and diced red bell pepper, and stir-fry until fragrant. Add shrimp and cook until pink and opaque.
02 - Push the shrimp and vegetables to one side of the pan. Crack eggs into the empty side and scramble until set.
03 - Add cold jasmine rice to the pan along with soy sauce and fish sauce. Stir-fry until the rice is heated through and evenly coated with the sauces.
04 - Stir in Thai basil leaves and cook for an additional minute until wilted. Remove from heat and serve immediately.

# Additional Tips::

01 -
  • Quick to make great for busy nights
  • Boosted with protein from shrimp and eggs so it keeps you full
  • Uses simple pantry and fresh staples that you probably have already
  • Fresh Thai basil makes every bite taste fresh and aromatic
02 -
  • Great way to use up leftover rice and turn it into a crave-worthy meal
  • Packed with protein, making it much heartier than a plain fried rice
  • Customizable with seasonal veggies or different proteins like chicken or tofu
  • The Thai basil really makes this special. Every time I add the basil at the end, the whole kitchen blooms with the peppery herbal aroma and it reminds me of my grandmother’s kitchen back in Bangkok where she would grab bunches right from the garden
03 -
  • Always start with cold rice. If the rice is fresh and hot it will get mushy fast.
  • Shrimp cooks quickly, so watch for just a hint of pink and remove from the heat immediately.
  • Add basil at the very end so it stays green and doesn't lose its flavor.
Go Back