Skip to Recipe

• What Is Thai Basil Shrimp Fried Rice?
• Tips for Cooking and Prepping
• Recipe Variations and Substitutes
• What to Serve With Thai Basil Shrimp Fried Rice
• Storing, Make-Ahead, and Freezing Tips
• FAQs
• Thai Basil Shrimp Fried Rice Recipe

If you’ve ever ordered khao pad kraprao at a Thai restaurant and wondered how to recreate that smoky, garlicky magic at home, this is your recipe. Plump shrimp, fragrant Thai basil, and day-old rice come together in a hot wok with a punchy sauce, then get crowned with a shower of crispy fried shallots for the ultimate crunch factor.

What Is Thai Basil Shrimp Fried Rice?

Thai basil fried rice, known as khao pad kraprao, is a beloved street food dish built around gaprao (Thai holy basil), a peppery, slightly anise-scented herb that’s completely different from Italian basil. Traditionally made with minced pork or chicken, this version swaps in juicy shrimp for a lighter, seafood-forward twist that cooks in minutes.

The dish gets its signature savory-spicy flavor from a combination of soy sauce, oyster sauce, fish sauce, garlic, and Thai chilies, all fried together with rice over high heat until everything is glossy and slightly charred at the edges. Topping it with crispy fried shallots — a common Southeast Asian garnish — adds a sweet, crunchy contrast that takes this humble fried rice into next-level territory.

Tips for Cooking and Prepping

#1: Use cold, day-old rice

Freshly cooked rice is too moist and will turn mushy in the wok. Rice that’s been refrigerated overnight has dried out just enough to fry up light and separate.

#2: Don’t overcook the shrimp

Shrimp cook fast and turn rubbery if left in the pan too long. Sear them just until pink and opaque, then remove them and add them back at the very end.

#3: Seek out real Thai basil if you can

Thai holy basil (kraprao) has a spicier, more peppery flavor than sweet or Thai sweet basil, and it holds up better to high heat without wilting into mush.

#4: Cook over the highest heat your stove allows

Authentic wok hei flavor comes from intense heat that chars the rice slightly and cooks everything quickly. Preheat your wok or skillet until it’s smoking before adding oil.

#5: Make the crispy shallots ahead of time

Fried shallots can be made a day or two in advance and stored in an airtight container, so you’re not juggling two cooking projects at once on a busy weeknight.

#6: Prep all your sauce ingredients before you start cooking

This dish moves fast once it hits the wok, so measure out your soy sauce, oyster sauce, fish sauce, and sugar into one bowl beforehand to avoid scrambling mid-stir-fry.

Recipe Variations and Substitutes

Not a shrimp fan? Swap in ground chicken, pork, or thinly sliced beef, or keep it vegetarian with extra-firm tofu and mushrooms. If you can’t find Thai basil, sweet Italian basil or Thai sweet basil will still give you a fragrant, herby finish even if it’s not quite as peppery. For extra heat, add sliced Thai bird’s eye chilies or a spoonful of chili garlic sauce; for a milder version, reduce or omit the fresh chilies entirely.

What to Serve With Thai Basil Shrimp Fried Rice

This dish is hearty enough to stand alone, but it’s traditionally served with a fried egg on top, sunny-side up with crispy edges. Round out the meal with a side of Thai cucumber salad, spring rolls, or a bowl of tom yum soup for a full restaurant-style spread.

Storing, Make-Ahead, and Freezing Tips

Store leftover fried rice in an airtight container in the fridge for up to 3 days; reheat in a hot skillet or wok with a splash of water to loosen it back up. It also freezes well for up to 2 months, though shrimp texture is best enjoyed fresh, so consider adding freshly cooked shrimp to reheated frozen rice instead. Keep the crispy fried shallots stored separately at room temperature so they stay crunchy and add them right before serving.

FAQs

What is the difference between Thai basil and regular basil?

Thai basil (and holy basil/kraprao specifically) has a spicier, more anise-like flavor and sturdier leaves that hold up to high heat, while regular sweet Italian basil is milder and wilts faster.

Can I use fresh rice instead of day-old rice?

You can, but spread freshly cooked rice out on a baking sheet and let it cool and dry for at least 20-30 minutes first, otherwise it will clump and steam rather than fry.

Where can I find crispy fried shallots?

Most Asian grocery stores sell them pre-made in jars near the sauces or condiments, but they’re also simple to make at home by thinly slicing shallots and frying them in oil until golden.

Is this recipe very spicy?

As written, it has a mild-to-medium kick from the fresh chilies, but you can easily adjust the heat up or down by adding more or fewer Thai bird’s eye chilies.

Can I make this dish gluten-free?

Yes, simply swap in tamari or a gluten-free soy sauce alternative and double check that your fish sauce and oyster sauce are labeled gluten-free.

Thai Basil Shrimp Fried Rice Recipe

Prep time: 15 min | Cook time: 15 min | Total time: 30 min | Servings: 4

Ingredients

For the Crispy Fried Shallots

• 3 large shallots, thinly sliced into rings
• 1/2 cup neutral oil (vegetable or canola)

For the Fried Rice

• 1 lb large shrimp, peeled and deveined
• 3 tablespoons vegetable oil, divided
• 4 cloves garlic, minced
• 2-3 Thai bird’s eye chilies, thinly sliced (adjust to taste)
• 4 cups cooked jasmine rice, cold and day-old
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1/2 small onion, sliced
• 1 red bell pepper, thinly sliced
• 1 cup fresh Thai basil leaves, packed
• 2 eggs, fried sunny-side up (for serving)
• Lime wedges, for serving

Instructions

1. Make the crispy fried shallots: Heat the oil in a small saucepan over medium heat. Add the sliced shallots and fry, stirring frequently, until golden brown and crisp, about 6-8 minutes. Use a slotted spoon to transfer to a paper towel-lined plate and set aside; reserve the shallot oil for cooking.
2. In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, and sugar. Set the sauce aside.
3. Heat 1 tablespoon of oil (or reserved shallot oil) in a wok or large skillet over high heat until shimmering. Add the shrimp in a single layer and sear for 1-2 minutes per side until just pink and opaque. Remove and set aside.
4. Add the remaining oil to the wok. Add the garlic and Thai chilies and stir-fry for 30 seconds until fragrant.
5. Add the sliced onion and bell pepper and stir-fry for 1-2 minutes until just softened but still crisp.
6. Add the cold rice, breaking up any clumps, and stir-fry for 2-3 minutes until the rice is heated through and starting to char slightly at the edges.
7. Pour the sauce over the rice and toss well to coat everything evenly.
8. Return the cooked shrimp to the wok and add the Thai basil leaves. Toss everything together until the basil wilts slightly, about 1 minute.
9. Divide the fried rice among plates, top each with a fried egg, and finish with a generous sprinkle of crispy fried shallots. Serve immediately with lime wedges on the side.

For extra flavor, cook the shrimp in the reserved shallot oil instead of plain vegetable oil. Leftover crispy shallots also make a great topping for soups, noodles, and salads.