It’s common knowledge that shrimp fried rice with is a crowd-pleaser. However, this simple dish is given a new spin by adding Thai basil, broccoli, and a touch of fish sauce, giving birth to a whole new dish: Shrimp Fried-Rice With Thai Basil.
The egg is added to the cooked rice without being scrambled first, which is another helpful hint. By doing it this way, you can be sure that every grain of rice will be coated with egg, which will give the dish an opulent layer of flavor and texture. Every fried rice recipe can benefit from this technique.
All right, let’s get down to business. Here comes the Thai Basil Shrimp Fried Rice!
- 2 cups of broccoli florets
- 4 tbsp. of oil (divided)
- 8 oz. of shrimp (225g, peeled and deveined)
- 1 onion (thinly sliced)
- 4 cups of cooked rice (cool and fluff with a fork)
- 1 tbsp. of fish sauce
- 1 tbsp. of shaoxing wine
- 2 tsp. of sesame oil
- 1 tbsp. of light soy sauce
- 1 tsp. of dark soy sauce
- ½ tsp. of salt
- 1/4 tsp. of ground white pepper
- 3 eggs (beaten)
- 1 cup of Thai basil (roughly chopped)
- Get some salty water boiling. Broccoli should be blanched for 30 seconds, drained, and then cooled quickly by rinsing under cold water.
- Add 2 tablespoons of oil to your hot wok and heat it until it begins to smoke. Shrimp should be cooked until they are opaque in the center, with a good sear on both sides. Take out the frying pan.
- While the stove is still on high, add the remaining 2 tablespoons of oil and the onion. After two minutes of stir-frying, the vegetables should soften. After the rice has finished cooking, add it to the wok and mix it around, making sure to break up any clumps.
- Mix in the soy sauce, fish sauce, shaoxing wine, sesame oil, salt, and white pepper. Stir the contents thoroughly.
- The egg can be added to the rice and stirred quickly to help it cook and coat each grain in a glaze.
- Put the shrimp and broccoli in the pan and sprinkle in Thai basil. Give it one last stir for a minute or two, then dish it up!