Thai · main

Thai Basil Shrimp Fried Rice

Thai Basil Shrimp Fried Rice reads umami 9.2, salinity 7.2 and marine & briny 6.3 on Palate's 0–10 flavor X-ray — a Thai main, about 15 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 9.2 · Salinity 7.2 · Marine & Briny 6.3 · Funk & Ferment 5.5 · Richness 5.5 · Citrus 4.7 · Sourness 4.2 · Allium 3.9 · Sweetness 3.3 · Herbaceous 2.9 · Heat 1.4 · Warm Spice 1.2 · Earthy 1.2 · Bitterness 0.9 · Floral 0.8 · Nutty 0.7 · Fruity 0.7

What's in it (15)

Time & effort: about 15 min · effort: involved

Nutrition (per 100 g, engine-estimated): 118.2 kcal, 7 g protein, 3.8 g fat, 14.2 g carbs

Dietary: Contains meat · Contains seafood · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

  1. In a small bowl, whisk together the fish sauce, oyster sauce, soy sauce, and sugar; set the sauce aside.
  2. Pat the shrimp dry and season with 1/2 tsp of the salt and the black pepper.
  3. Heat 1 tbsp of the oil in a large wok or heavy skillet over high heat until shimmering. Add the shrimp in a single layer and sear until opaque throughout and lightly browned at the edges, about 2 minutes per side. Transfer to a plate.
  4. Reduce heat to medium and add 1 tbsp of the oil to the wok. Pour in the eggs and scramble, breaking into small curds, until just set but still glossy, about 1 minute. Transfer to the plate with the shrimp.
  5. Add the remaining 1 tbsp oil to the wok over medium-high heat. Add the onion and cook, stirring often, until softened and translucent, about 2 minutes. Add the garlic and chiles and stir-fry until fragrant, about 30 seconds.
  6. Raise the heat to high, add the cold rice, and break up any remaining clumps with the back of a spatula. Stir-fry, pressing the rice against the hot wok surface, until heated through and lightly charred in spots, 4-5 minutes.
  7. Pour the sauce mixture over the rice and toss constantly to coat, about 1 minute, until every grain looks glossy and lightly lacquered.
  8. Return the shrimp and scrambled egg to the wok along with the remaining 1/2 tsp salt. Toss until everything is combined and the shrimp is heated back through, about 1 minute.
  9. Remove from the heat and fold in the basil leaves until just wilted, about 30 seconds. Taste and adjust salt. Serve immediately with lime wedges.

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Keep reading: what umami, salinity, marine & briny mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.