Thai Basil Fried Rice, with Shrimp & Egg, a home-kitchen plate

Thai Basil Fried Rice is bold, fragrant, and direct to cook at home. With fresh Thai basil, juicy shrimp, and jasmine rice tossed in a savory sauce, this 30-minute recipe delivers classic Bangkok street-food flavor — evenly balanced with heat, aroma, and comfort.

The sizzling sound of rice hitting a hot wok still takes us back to a small street stall in Bangkok — where we first fell in love with Thai basil fried rice. The air smelled of garlic, chili, and that unmistakable sweet-spicy basil perfume.

We came home determined to recreate it, and after many rounds in our own kitchen, this version captures that same bold, wok-fried flavor in just 30 minutes.

It’s everything we love about Thai cooking — fast, fragrant, and full of character. Made with fresh Thai basil, juicy shrimp, and jasmine rice, it’s the kind of dish that turns an ordinary weeknight into something special.

If you love short fried rice dishes, try our Unfussy Egg Fried Rice, or 10-Minute Garlic Fried Rice, next.

Key Ingredients for Classic Thai Basil Fried Rice

Thai Basil: The soul of this dish. Thai basil (horapha) has purple stems and a bold, anise-like aroma that stays vibrant even under high heat. It’s different from Italian sweet basil — more peppery and slightly spicy. We always recommend using classic Thai basil rather than substituting, as it’s what gives the fried rice its true Thai flavor.

Rice: Use day-old jasmine rice for a keeper texture. Freshly cooked rice tends to clump, while chilled rice stir-fries beautifully into fluffy, separate grains. It’s the secret every Thai street vendor knows.

Seasoning: An unfussy mix of fish sauce, oyster sauce, and a touch of sugar builds deep umami flavor without overpowering the basil. Skip the soy sauce here — fish sauce is what keeps it authentically Thai.

Shrimp + Egg: Our favorite protein combination. The shrimp adds sweetness while the eggs create richness and texture. You can swap the shrimp for chicken, beef, or tofu, but we find this pairing tastes closest to the versions served in Bangkok.

How the dish comes together

Build the Flavor Base. In a small bowl, mix fish sauce, oyster sauce, and sugar; this classic Thai trio is the secret to that savory-sweet balance. Heat oil in a wok, add minced shallot, garlic, and chili, and stir-fry just until fragrant — about 10 seconds. The aroma should be bold but not burnt.

Cook the Shrimp. Add the shrimp and stir-fry until they start to turn pink, about 1 minute. Push them to the side of the wok. This short-cook method keeps the shrimp juicy and prevents overcooking while you work on the eggs.

Scramble the Eggs and Add Rice. Drizzle in a little more oil, crack in the eggs, and gently scramble. When they’re still slightly soft, add the rice and toss to coat. Stir-fry briskly, breaking up any clumps — day-old jasmine rice gives a keeper texture and “wok-hei” aroma here.

Season and Finish. Pour in the sauce mixture and toss everything evenly so every grain of rice is seasoned. Add Thai basil and cilantro (if using), and stir just until the basil wilts. Remove from heat right away — overcooking will dull that beautiful basil fragrance.

Ways to serve it

Thai basil fried rice is often served with fresh cucumber slices and a wedge of lime on the side.

If you like a bit of tanginess in your fried rice, you can squeeze the lime over the rice (which we personally love), but it’s completely optional. These unfussy sides complement the flavors of the dish and provide a refreshing contrast to the spiciness of the rice.

• Yield: 4 people
• Prep: 15 minutes
• Cook: 15 minutes
• Total: 30 minutes

Ingredients

• 3 tbsp (45 ml) oil, divided
• 1 large shallot, minced
• 1 fresh green chili, minced, optional
• 2 cloves garlic, minced
• 1/2 lb (225 g) shrimp, cleaned. See note below
• 2 large eggs
• 4 cup (600 g) cooked white rice, preferably Jasmin rice
• 1 cup (20 g) Thai basil leaves, loosely packed
• 4 tbsp (15 g cilantro, chopped, optional

For Thai fried rice sauce

• 2 tbsp (30 ml) oyster sauce
• 1 tbsp (15 ml) fish sauce
• 1/2 tsp sugar

Method

1. To make Thai fried rice sauce, mix fish sauce, oyster sauce, and sugar in a small mixing bowl; set aside.
2. Heat 1 tablespoon of oil in a wok over medium high heat. Add minced shallot, garlic, chili and stir-fry for a few seconds. Add shrimp to the wok and cook for 1 minute or until they begin to turn pink.
3. Move the shrimp mixture to the side of wok. Add another tablespoon of oil in the wok and crack the eggs. Using a spatula, break the egg yolk and stir-fry the eggs scrambled.
4. When the eggs are still slightly wet, add the rice mix and with eggs to coat. Drizzle the remaining oil around the wok and separate the rice grains using a spatula for about 20 seconds, and then mix it up with the shrimp and continue to stir-fry.
5. Pour the Thai fried rice seasoning over the fried rice and make sure all the sauce gets mixed in. Add the Thai basil and cilantro (if using) and toss well. Remove from heat and serve immediately.

Notes

Customize your Thai basil fried rice with your favorite protein. Thinly sliced chicken, beef, shrimp, ground mea or even tofu can be used in this recipe.