Basil Fried Rice with Shrimp
Basil Fried Rice with Shrimp
Ingredients
For the Shrimp
- 1 pound large shrimp, peeled, deveined, tails on or off
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 1/4 teaspoon white pepper
For the Fried Rice
- 3 tablespoons vegetable oil, divided
- 2 large eggs, beaten
- 4 garlic, cloves, minced
- 1 shallot, minced
- 1/2 red bell pepper, diced
- 3 green onions, sliced, white and green parts separated
- 4 cups cooked jasmine rice, cold, day-old is best
- 1 cup fresh Thai basil leaves, packed, roughly chopped
Instructions
- 1
Prepare the shrimp: In a medium bowl, toss the peeled and deveined shrimp with cornstarch, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated. Set aside.
⏱️ 3 min
- 2
Prepare the sauce: In a small bowl, whisk together the oyster sauce, fish sauce, soy sauce, granulated sugar, and white pepper until the sugar is dissolved. Set aside.
⏱️ 2 min
- 3
Scramble the eggs: Heat 1 tablespoon of vegetable oil in a large wok or a large skillet over medium-high heat. Pour in the beaten eggs and scramble until just set but still soft. Remove the eggs from the wok, chop them into small pieces, and set aside.
⏱️ 2 min
- 4
Cook the shrimp: Add another 1 tablespoon of vegetable oil to the wok. Add the seasoned shrimp in a single layer and cook for 1 1/2 to 2 minutes per side, until they turn pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the wok and set aside with the eggs.
⏱️ 4 min
- 5
Sauté aromatics and vegetables: Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and minced shallot and stir-fry for 30 seconds until fragrant. Add the diced red bell pepper and the white parts of the green onions. Stir-fry for 2 to 3 minutes until the vegetables are slightly softened.
⏱️ 3 min
- 6
Add the rice: Add the cold, day-old jasmine rice to the wok. Break up any clumps with your spatula. Stir-fry for 3 to 5 minutes, pressing the rice against the wok and tossing, until the rice is heated through and slightly toasted.
⏱️ 5 min
- 7
Combine with sauce: Pour the prepared sauce mixture evenly over the rice. Stir-fry for 1 to 2 minutes, ensuring all the rice grains are evenly coated with the sauce.
⏱️ 2 min
- 8
Finish the fried rice: Return the cooked shrimp and scrambled eggs to the wok. Add the roughly chopped fresh Thai basil leaves and the green parts of the green onions. Toss everything together for 1 minute until the basil is wilted and fragrant.
⏱️ 2 min
- 9
Serve immediately while hot. Enjoy your homemade Basil Fried Rice with Shrimp!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Basil Fried Rice with Shrimp
Ingredients
For the Shrimp
- 1 pound large shrimp, peeled, deveined, tails on or off
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 1/4 teaspoon white pepper
For the Fried Rice
- 3 tablespoons vegetable oil, divided
- 2 large eggs, beaten
- 4 garlic, cloves, minced
- 1 shallot, minced
- 1/2 red bell pepper, diced
- 3 green onions, sliced, white and green parts separated
- 4 cups cooked jasmine rice, cold, day-old is best
- 1 cup fresh Thai basil leaves, packed, roughly chopped
Instructions
- 1
Prepare the shrimp: In a medium bowl, toss the peeled and deveined shrimp with cornstarch, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated. Set aside.
⏱️ 3 min - 2
Prepare the sauce: In a small bowl, whisk together the oyster sauce, fish sauce, soy sauce, granulated sugar, and white pepper until the sugar is dissolved. Set aside.
⏱️ 2 min - 3
Scramble the eggs: Heat 1 tablespoon of vegetable oil in a large wok or a large skillet over medium-high heat. Pour in the beaten eggs and scramble until just set but still soft. Remove the eggs from the wok, chop them into small pieces, and set aside.
⏱️ 2 min - 4
Cook the shrimp: Add another 1 tablespoon of vegetable oil to the wok. Add the seasoned shrimp in a single layer and cook for 1 1/2 to 2 minutes per side, until they turn pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the wok and set aside with the eggs.
⏱️ 4 min - 5
Sauté aromatics and vegetables: Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and minced shallot and stir-fry for 30 seconds until fragrant. Add the diced red bell pepper and the white parts of the green onions. Stir-fry for 2 to 3 minutes until the vegetables are slightly softened.
⏱️ 3 min - 6
Add the rice: Add the cold, day-old jasmine rice to the wok. Break up any clumps with your spatula. Stir-fry for 3 to 5 minutes, pressing the rice against the wok and tossing, until the rice is heated through and slightly toasted.
⏱️ 5 min - 7
Combine with sauce: Pour the prepared sauce mixture evenly over the rice. Stir-fry for 1 to 2 minutes, ensuring all the rice grains are evenly coated with the sauce.
⏱️ 2 min - 8
Finish the fried rice: Return the cooked shrimp and scrambled eggs to the wok. Add the roughly chopped fresh Thai basil leaves and the green parts of the green onions. Toss everything together for 1 minute until the basil is wilted and fragrant.
⏱️ 2 min - 9
Serve immediately while hot. Enjoy your homemade Basil Fried Rice with Shrimp!
⏱️ 1 min