Thai Basil Fried Rice Recipe

Ingredients

Stir-Fry Sauce

• 2 tablespoons oyster sauce
• 1.5 tablespoons fish sauce
• 1 tablespoon low sodium soy sauce
• 1 tablespoon maple syrup or brown sugar
• 1 tablespoon lime juice

Fried Rice

• 2 tablespoons coconut oil or peanut oil, divided
• 8 ounces shrimp, thawed and deveined
• 4 cloves garlic, minced and divided
• 1 shallot, finely chopped
• 2 tablespoons lemongrass, minced
• 2 cups baby bok choy, chopped small
• 1 red bell pepper, chopped small
• 4 green onions, chopped (whites and greens separated)
• 1 red Thai chili or Fresno chili, sliced
• 2 eggs, whisked
• 3 cups cooked jasmine rice, cold (day-old is best)
• 0.33 cup Thai basil leaves and cilantro, mixed

Instructions

Prepare the Sauce and Ingredients

1. In a small bowl, whisk together oyster sauce, fish sauce, soy sauce, maple syrup, and lime juice. Set aside.
2. Chop garlic, shallots, lemongrass, and all vegetables. Have everything ready by the stove.
3. Whisk the eggs in a small bowl. Pat shrimp dry with paper towels to remove excess moisture.

Cook the Shrimp

1. Preheat a wok or large frying pan over high heat. Add 1-2 teaspoons coconut oil, shrimp, a sprinkle of salt, and half of the minced garlic.
2. Stir-fry the shrimp for 1-2 minutes until they curl and turn opaque. Remove and set aside.

Stir-Fry the Vegetables

1. Add more oil as needed and lower heat to medium. Add shallot and lemongrass, stir-fry for 1 minute.
2. Add red pepper, bok choy, remaining garlic, white parts of scallions, and chilies. Stir-fry for 2-3 minutes.
3. Remove vegetables from wok and set aside with the shrimp.

Finish the Fried Rice

1. Add a little more coconut oil to the wok and scramble the eggs. Set aside with the vegetables.
2. Add more oil and the cold jasmine rice. Stir-fry for 4-5 minutes, breaking up any clumps.
3. Add the stir-fry sauce and return the vegetables and eggs to the wok. Stir-fry until everything is thoroughly coated and heated through.
4. Add the shrimp and green tops of onions, stir for 1 minute more. Remove from heat and fold in cilantro and Thai basil.
5. Adjust seasoning to taste with more lime juice, fish sauce, or soy sauce. Serve with fresh cucumber slices, tomato wedges, and lime wedges.

Notes

• For a vegetarian version, substitute oyster sauce with vegetarian oyster sauce and omit the shrimp, adding extra vegetables or tofu instead.
• Fish sauce can be adjusted to taste—start with 1 tablespoon if you prefer less salty.
• Day-old rice works best because it's drier and won't get mushy when stir-fried.
• Thai chilies are very spicy. For less heat, use Fresno chilies or omit entirely.