Last Updated on November 1, 2024 by Arif Chowdhury
Look, I’ve got to be honest with you – I used to think fried rice was just that boring side dish you’d get with takeout.
Girl, was I wrong!
After discovering this Thai basil shrimp version, I’m practically dreaming about it.
And get this: according to a recent food trend report, Thai cuisine has seen a 35% surge in popularity among health-conscious home cooks in the past year.
Why This Recipe Is Your New Secret Weapon
Let’s cut to the chase – this isn’t your average fried rice. We’re talking about a flavor explosion that somehow manages to be waistline-friendly (under 400 calories per serving!).
The sweet pineapple chunks play tag with spicy chilies, while plump shrimp and colorful veggies make it Instagram-worthy without even trying.
The Magic of Thai Basil
Before we dive into the recipe, can we talk about Thai basil for a second? Unlike its Italian cousin, Thai basil brings this incredible anise-like punch that literally transforms any dish it touches.
Fun fact: Thai basil contains 24% more essential oils than sweet basil, which explains its more intense flavor profile!
What You’ll Need
For the Protein & Produce:
- 1 pound large shrimp, peeled and deveined
- 2 cups day-old cooked jasmine rice
- 1 cup fresh pineapple chunks
- 1/2 cup frozen peas
- 1/2 cup diced carrots
- 1 cup Thai basil leaves
- 3-4 Thai bird’s eye chilies, sliced (adjust to taste)
- 4 cloves garlic, minced
- 1 small onion, diced
For the Sauce:
- 2 tablespoons fish sauce
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon palm sugar (or brown sugar)
- 1 lime, juiced
For Cooking:
- 2 tablespoons coconut oil
- 2 eggs, lightly beaten
Let’s Make Some Magic Happen
- Prep Your Workspace (5 minutes)
- Get all your ingredients measured and lined up (trust me, this makes everything smoother)
- Pat those shrimp dry with paper towels
- Have a large wok or skillet ready to rock
- The Shrimp Show (5 minutes)
- Heat 1 tablespoon coconut oil until it shimmers
- Toss in those shrimp
- Season with a pinch of salt
- Cook until they’re just pink (about 2-3 minutes)
- Remove and set aside (we’ll bring them back to the party later)
- Building Flavors (8-10 minutes)
- In the same pan, add remaining oil
- Sauté onions until they’re translucent
- Add garlic and chilies – let them dance for 30 seconds
- Push everything to one side
- Pour in beaten eggs, scramble them right there
- Once eggs are set, mix everything together
- The Main Event (10 minutes)
- Add your day-old rice (fresh rice = sticky mess, trust me)
- Crank up the heat to high
- Toss in carrots and peas
- Pour in your sauce mixture
- Keep stirring and tossing (channel your inner chef!)
- Add pineapple chunks
- Return shrimp to the pan
- Fold in Thai basil leaves
- Give it a taste and adjust seasonings
Pro Tips From My Kitchen to Yours
- Cold rice is your BFF here. Make it the day before and thank me later.
- Can’t find Thai basil? Regular basil works in a pinch, but try Asian markets for the real deal.
- Those bird’s eye chilies are no joke – start with less, you can always add more!
Health Benefits That’ll Make You Feel Extra Good
This dish isn’t just delicious – it’s practically a multivitamin in a bowl! The shrimp brings lean protein (28g per serving), while the colorful veggies load you up with vitamins and antioxidants.
At just 385 calories per serving, it’s perfect for anyone watching their waistline without sacrificing flavor.
Perfect Pairings
Serve this up with:
- Cucumber salad for extra crunch
- Cold Thai beer (if that’s your thing)
- Fresh lime wedges on the side
- Extra chili sauce for heat seekers
Storage Tips
If you somehow manage to have leftovers (honestly, good luck with that), they’ll keep in an airtight container for up to 3 days. Just give it a quick zap in the microwave, and maybe add a fresh leaf or two of Thai basil to wake up the flavors.
The Bottom Line
Listen, I’m not saying this recipe will change your life, but don’t be surprised if you find yourself making it weekly.
It’s that perfect balance of healthy and crave-worthy that makes you feel like you’re indulging even when you’re being good to your body.
Now go on, give it a shot. Your taste buds (and maybe even your waistline) will thank you!