Thai Basil and Shrimp Fried Rice

Juicy shrimp, fragrant Thai basil, and spicy chilies ignite day-old rice with fish sauce, lime, and golden egg ribbons. This vibrant Thai-Chinese fusion fried rice delivers bold flavors, lean protein, and healthy greens—light, aromatic dinner in 15 minutes.

Why You’ll Love This Recipe

This Thai basil and shrimp fried rice is your weeknight flavor bomb—plump shrimp cook in seconds, absorbing fish sauce and lime while Thai basil explodes with anise-peppery aroma that transforms simple rice into street-food magic. Day-old grains achieve perfect wok-charred separation with minimal oil, and colorful veggies add fiber and crunch without heaviness. Naturally gluten-free, high-protein, and under 400 calories per serving, it’s lighter than takeout yet infinitely more satisfying. Kids adore the familiar shrimp, adults crave the authentic Bangkok heat—customize spice to taste. Leftovers reheat beautifully, and the dish scales from solo meals to family feasts. One wok, zero stress, healthy Thai indulgence.

Recipe Tips and Tricks

• Cold Rice Only → Day-old jasmine prevents mush.
• High Heat Wok → Smoking hot for wok hei.
• Shrimp Velvet → Cornstarch keeps juicy.
• Basil Last → Add off-heat to preserve flavor.
• Fish Sauce Balance → Start light; adjust at end.
• Chili Timing → Seeds in for heat.
• Egg Ribbons → Scramble in hot spot.
• Lime Finish → Brightens everything.

Yield: 4 Servings

Thai Basil and Shrimp Fried Rice

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Spicy shrimp and fragrant Thai basil in light fried rice—healthy Thai-Chinese fusion dinner.

Prep Time 8 minutes

Cook Time 7 minutes

Total Time 15 minutes

Ingredients

• ½ tsp sugar (optional)
• ½ tsp cornstarch + 1 tsp water (velvet)
• 1 cup fresh Thai basil leaves
• 1 small shallot, thinly sliced
• 1 tbsp lime juice
• 1 tbsp neutral oil
• 2 large eggs, beaten
• 2 tbsp fish sauce
• 3 cloves garlic, minced
• 3 Thai bird chilies, sliced
• 4 cups day-old jasmine rice, cold
• 8 oz medium shrimp, peeled and deveined

Instructions

1. Velvet Shrimp → Toss shrimp with cornstarch slurry and pinch salt—rest 5 minutes while prepping basil and chilies.
2. Prep Station → Chill rice, pick basil leaves, slice chilies (seeds in for heat), beat eggs—line beside screaming wok.
3. Heat Wok → Blast over highest flame until smoking; swirl neutral oil to coat.
4. Shrimp Flash → Sear shrimp 30 seconds until pink; push to cool edge of wok.
5. Egg Ribbons → Pour eggs into hot center; let set 10 seconds, scramble into strands, push aside.
6. Aroma Base → Add garlic, shallot, chilies—stir-fry 15 seconds until fragrant and golden.
7. Rice Revival → Crumble cold rice over top; drizzle fish sauce and optional sugar—toss vigorously.
8. Fusion Toss → Fold shrimp and eggs back through; let sit 20 seconds for crispy bottom.
9. Basil Burst → Remove from heat; toss in Thai basil and lime juice—leaves wilt gently.
10. Serve Immediately → Pile into warm bowls; admire the emerald flecks and pink shrimp—dig in hot.

Notes

• Day-old rice is non-negotiable—fresh rice turns gummy.
• Thai basil at end preserves anise flavor.
• Velvet shrimp stays plump and juicy.
• Adjust chilies and fish sauce to taste.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 500Total Fat 8gSaturated Fat 2gUnsaturated Fat 6gCholesterol 214mgSodium 1131mgCarbohydrates 81gFiber 3gSugar 4gProtein 27g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Shrimp → 8 oz medium; peeled, tail-on optional.
• Day-Old Rice → 4 cups jasmine; cold and dry.
• Thai Basil → 1 cup leaves; aromatic star.
• Eggs → 2 large; silky strands.
• Thai Chilies → 2-3 sliced; adjustable heat.
• Garlic → 3 cloves minced; punchy base.
• Shallot → 1 small; sweet depth.
• Fish Sauce → 2 tbsp; salty umami.
• Lime Juice → 1 tbsp; bright tang.
• Neutral Oil → 1 tbsp; minimal fat.

Variations and Substitutions

• Protein Swap → Chicken, tofu, squid, or pork.
• Vegan → Skip eggs; use soy + mushroom sauce.
• Mild Version → Omit chilies; use bell pepper.
• Veggie Boost → Snow peas, carrots, baby corn.
• Low-Carb → Cauliflower rice; 2 min less.
• Gluten-Free → Naturally compliant.
• Holy Basil → If available for authentic pad kra pao.
• Pineapple Twist → Add chunks for sweet pop.

Storage Options

• Refrigerator → Airtight up to 2 days (seafood safety).
• Freezer → Not ideal—shrimp texture suffers.
• Reheating → Wok with splash water or microwave 60% power.

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