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Thai Shrimp Fried Rice

A vibrant dish featuring shrimp, jasmine rice, and colorful vegetables, balanced with soy sauce and fresh basil, capturing the essence of Thai street food.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked jasmine rice Preferably day-old for better texture
  • 1 pound shrimp, peeled and deveined
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 2 eggs beaten
  • 1 cup mixed vegetables (peas, carrots, bell peppers)
  • 3 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 2 stalks green onions, sliced
  • to taste fresh basil leaves for garnish

Method
 

Preparation
  1. Ensure your shrimp is peeled and deveined, and chop your mixed vegetables and green onions. Day-old rice works best as it’s drier and less sticky.
Cooking
  1. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Once hot, add the shrimp and stir-fry for about 2-3 minutes or until they turn pink and opaque. Remove from the pan and set aside.
  2. In the same pan, add the remaining tablespoon of oil. Add the minced garlic and sauté for about 30 seconds until fragrant.
  3. Toss in your mixed vegetables and stir-fry for another 2-3 minutes or until they’re tender but still crisp.
  4. Push the vegetables to one side of the pan, pour the beaten eggs into the empty side, and scramble until just set.
  5. Add the cooked jasmine rice, shrimp, soy sauce, and fish sauce to the pan. Stir well to combine, and ensure everything is heated through (about 2-3 minutes).
  6. Sprinkle the sliced green onions on top, mix well, and garnish with fresh basil leaves before serving.

Notes

Top Tips: Use day-old rice to prevent mushiness, be careful not to overcook shrimp, and customize with additional vegetables or proteins as desired. Storing: Refrigerate for up to 3 days or freeze for about a month, reheating gently.