This Spicy Thai Basil Shrimp Fried Rice is bursting with bold comforting flavors, crisp veggies, and just the right amount of heat. It’s an easy weeknight dish that comes together quickly and tastes just like your favorite takeout. Fluffy day-old rice is stir-fried with Thai chilies, garlic, carrots, onions, and peppers, then tossed with scrambled eggs and a sweet-savory umami sauce. The rice is finished with fresh Thai basil and a squeeze of lime juice.
Every bite is aromatic, flavorful with a hint of spice and so satisfying. The perfect go-to when you’re craving something quick, comforting, and delicious.
Why you’ll love this Thai Basil Shrimp Fried Rice?
- Extremely easy: It comes together super quick and easy. You can have dinner on the table in under 30 minutes.
- Customizable: Make it with your favorite proteins and veggies — this Thai Shrimp Fried Rice works with whatever you have on hand.
- Packed with flavor: It’s sweet, spicy, umami and addictingly good!
Ingredients for Thai Basil Shrimp Fried Rice
Here’s what you’ll need to make this Spicy Thai Basil Shrimp Fried Rice
- Jasmine Rice: you’ll want to use day old rice. It cooks better when stir fried.
- Shrimp: or your choice of protein.
- Thai Basil: The star of the show. Adds such a delicious flavor. Can be found at most grocery stores and the Asian market. If you can’t find Thai basil, Italian basil will work.
- Onion: I like to use sweet onion for this recipe. You can also use yellow onion.
- Bell Pepper: Red or green thinly sliced.
- Carrots: optional but i like to add for additional crunch.
- Garlic: as much as your heart desires.
- Thai Chili Peppers (use to your discretion). If you can’t find fresh Thai chillies, dry Thai chillies work just as well.
- Oyster Sauce: I love using this oyster sauce from Lee Kum Kee.
- Soy Sauce– light and dark soy sauce are used for the recipe. Dark soy sauce is thicker and has a sweetness. You can also use coconut aminos.
- Fish Sauce: adds a salty umami flavor.
- Brown Sugar: adds a touch of sweetness. Traditionally palm sugar is used but brown sugar will also work.
- Limes: I like to add this to finish off the fried rice. This adds the perfect touch of brightness that balances the flavor.
The great thing about this recipe is that it uses a lot of pantry staples, which makes it convenient and easy to throw together!
Asian Pantry Staples:
If you love Asian cuisine, here are a few must-have pantry staples I always keep on hand for making Asian-inspired dishes:
- Low Sodium Soy sauce: My go-to soy sauce! It adds just the right amount of saltiness without overpowering the dish.
- Dark Sweet Soy Sauce: Adds rich color and depth of flavor — a little goes a long way.
- Sriracha: Huy Fong only! My favorite hot sauce for a quick kick of heat and tang.
- Chili garlic sauce: One of my favorites for adding mild heat and delicious, savory flavor.
- Chili Garlic Oil: A pantry must-have. Perfect as a topper — and not just for Asian food! I love it on soups, eggs, tomato toast, and even pizza.
- Thai Chili Peppers (Dehydrated): A clutch pantry staple for when fresh Thai chilies aren’t in season or you forget to grab some. Just rehydrate or crush for spice anytime.
- Fish Sauce: Brings that salty, umami punch you’ll find in so many Thai dishes.
- Shaoxing Cooking Wine: A key ingredient in Chinese cooking — adds depth and authentic flavor to stir-fries and sauces.
If you love Thai food, and want to make it a full spread I recommend trying my Pad Kee Mao (Drunken Noodles) or Beef Salad.
Tips for Making the Best Thai Basil Shrimp Fried Rice
- Use day-old rice: Always use day old rice. It fries up much better than freshly cooked rice.
- Get your wok screaming hot: High heat gives fried rice that signature smoky flavor.
- Prep everything ahead of time: Once you start cooking, it moves fast—have veggies, protein, and sauce ready.
- If you can’t find Thai basil or Holy basil, Italian basil will work.
- When you add in the basil be sure to reduce the heat so the basil won’t get bitter.
Serving options:
Here are some ideas to serve alongside the Thai Basil Shrimp Fried Rice:
- Fresh cucumbers
- Limes
- Red Pepper Flakes
- Crispy fried egg
- Spicy Thai Beef Salad
- Shrimp Pad Kee Mao
- Chili Garlic Oil Wings
- Crispy Air Fried Honey Sriracha Wings
More Recipes To Try
Thai Basil Fried Rice
Parchment Baked Fish
Airfried Mango Habenero Wings
If you try this Thai Basil Shrimp Fried Rice, please be sure to leave a comment, and or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts. Also, try my Pad Kee Mao and Chili Garlic Wings for the ultimate Thai feast at home.
Spicy Thai Basil Shrimp Fried Rice
Equipment
- Quality Wok
Ingredients
- 2 cups Day old Jasmine rice
- 1 tbsp neutral oil use more if needed
- shrimp or protein of choice
- 1/2 sweet onion thinly sliced
- 1 carrot optional
- handful of Thai basil
- 1/2 red bell pepper thinly sliced
- 3-4 Thai chili peppers use to your discretion. For more mild use 1-2 peppers
- 4 garlic cloves
- 2 eggs
For the shrimp
- 1/2 lb Shrimp
- 1 tsp low sodium soy sauce
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
For the sauce
- 2 tbsp Oyster sauce
- 1 tbsp Low sodium Soy sauce
- 1 tsp Dark soy sauce
- 1 1/2 tsp fish sauce
- 1-2 tsp chili garlic sauce optional
- 1 tbsp brown sugar
- 1/4 tsp white pepper black pepper will also work
For garnish
- limes juice
- cilantro optional
Instructions
- In a bowl season cleaned and deveined shrimp with soy sauce, garlic powder, black pepper and a splash of neutral oil. Mix until well coated. Allow it to marinate for about 15 minutes.
- While the shrimp marinates, prep the veggies. Cut the carrots into moons, thinly slice the red bell pepper and onion.
- In a mortar and pestle, add garlic cloves and Thai chili peppers. Mash down to create a paste.
- Heat a wok over medium high heat. Add in neutral oil and sear shrimp for 2 minutes per side then remove from the pan. Add in a little more oil, then add in the chili garlic paste and onions. Cover your mouth, this will get spicy!
- After about 1 minute, add in the red bell peppers and carrots and saute for about 3 minutes. Move the veggies to the side, then crack in 2 eggs and scramble. Once cooked, toss in the center then add in day old Jasmine rice. Allow the rice to toast up a bit and get that signature wok flavor.
- Then carefully pour in the sauce. Mix the rice and veggies to get everything coated. Add back in the cooked shrimp and Thai basil. Reduce the heat to low and toss the basil into the rice.
- Serve it up with a squeeze of fresh lime juice and enjoy!
Did you make it?
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