This may look like your regular ol’ fried rice, but don’t be fooled, this is packed with unique, complicated flavors. For starters, it’s very fragrant with spicy chili and minty thai basil leaves. But fear not, I’m here to assure you that it’s not that complicated to make at all!! And it takes only about 15 minutes to make.
The most important ingredients when it comes to this fried rice are Thai basil leaves and fish sauce. It’s important to use Thai basil rather than regular basil leaves, as it has much stronger flavor and fragrance. Sweet basil just can’t replace Thai basil and you can find it in you local super market or any Asian grocery store.
Also, it’s important to have all the ingredients ready, as this is cooked in a very hot wok and cooks up really really quick.
- 1/2 pounds of large shrimp, peeled with the tails attached
- 2 1/2 cups of cooked white rice (I like Jasmine rice, but any white rice will work)
- 2 long green peppers, sliced very thinly
- 1 cup of loosely packed fresh Thai basil leaves. You should roughly chop the large leaves.
- 1 small onion, sliced
- 4 cloves of garlic, finely minced or paste.
- 1 tbsp ginger paste
- 2 tbsp soy sauce
- 2 tbsp fish sauce
- 1 tsp sugar
- 2 eggs
- 3 tbsp oil
- 1 tsp red pepper flakes, optional
- Salt to taste
- Mix the soy sauce, fish sauce, sugar and set aside.
- Heat one tablespoon oil in a wok on high heat.
- Season the shrimp with salt and add to the hot wok. Cook until no longer pink, about 2 minutes on each side. Once cooked, remove from pan and set aside.
- Add the rest of the oil to the wok along with the garlic, ginger and red pepper flakes, cook for 1 minute stirring constantly so it doesn’t burn.
- Add the rice, followed by the soy sauce mixture and fry for about 2 minutes, until everything is mixed well. Once cooked, add the eggs to the wok and scramble.
- Add the shrimp back to the pan, followed by the green pepper and onion. Cook for about 1 minute and turn off the heat. Immediately add the basil leaves.
- Serve with lime wedges.