Description
A bold and aromatic rice dish packed with shrimp, chili, garlic, and fresh basil, delivering a perfect balance of heat and savory flavor.
Ingredients
Scale
- 2 cups cooked jasmine rice
- 300 g shrimp, peeled and deveined
- 4 cloves garlic, minced
- 2 red chili, chopped
- 1 bell pepper, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
- 2 tablespoons vegetable oil
- 1 cup fresh basil leaves
Instructions
- Heat a wok or large pan over medium high heat.
- Mix soy sauce, oyster sauce, and fish sauce in a bowl.
- Add oil to the pan and heat until shimmering.
- Sauté garlic and chili until fragrant, then add shrimp and cook until pink.
- Add bell pepper and rice, stir well to combine.
- Pour in sauce mixture and toss until evenly coated.
- Add basil leaves and cook briefly until wilted, then serve hot.
Notes
- Use day-old rice for best texture
- Adjust chili based on spice preference
- Add lime juice for extra brightness
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 180mg
Keywords: thai basil rice, spicy shrimp rice, thai stir fry rice