Thai Basil Fried Rice with Shrimp & Egg

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

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

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

It’s everything I 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 quick fried rice dishes, try my Simple Egg Fried Rice, or 10-Minute Garlic Fried Rice, next.

Key Ingredients for Authentic 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 very different from Italian sweet basil — more peppery and slightly spicy. I always recommend using authentic Thai basil rather than substituting, as it’s what gives the fried rice its true Thai flavor.

Rice: Use day-old jasmine rice for the best 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: A simple 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: My 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 I find this pairing tastes closest to the versions served in Bangkok.

How to make Thai basil fried rice with shrimp

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 quick-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 the best 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.

Serving suggestions

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 I personally love), but it’s completely optional. These simple sides complement the flavors of the dish and provide a refreshing contrast to the spiciness of the rice. 

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