Fried Rice with Thai Basil (Khao Pad Bai Kraprow)
Fried Rice with Thai Basil (Khao Pad Bai Kraprow) is rated
out of
5 by
6.
Prep Time:
25 minutes
Cook Time:
5 minutes
Servings:
4
Serves 4.
Fried rice originated in China as a way to use up leftover cooked rice. Wherever fried rice is prepared in Asia, local cooks add regional ingredients and seasonings. This means Thai cooks mix in garlic, chili and basil with delicious results. The versatility of this dish welcomes a variety of vegetables, while other seafood or meats can be substituted for the shrimp.
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Ingredients:
- 2 Tbs. vegetable oil
- 1/4 tsp. salt
- 2 garlic cloves, minced
- 2 small serrano chilies, seeded and chopped
- 1/4 lb. shrimp, peeled and deveined
- 4 cups cold cooked long-grain white rice,
crushed gently to break up any clumps - 1 to 2 Tbs. light soy sauce
- 1 Tbs. fish sauce
- 1/4 tsp. sugar
- 2 green onions, including white and green
portions, chopped - 1/2 cup firmly packed fresh Thai basil leaves
- 1/4 cup coarsely chopped fresh cilantro
Directions:
Heat a wok over medium-high heat. When hot, add the oil, salt and garlic. Stir-fry until the garlic is golden, about 30 seconds. Add the chilies and shrimp and stir-fry until the shrimp just turn pink, about 30 seconds.
Add the rice and stir-fry until heated through, 2 to 3 minutes. Add the soy sauce, fish sauce and sugar and stir-fry to combine thoroughly. Add the green onions and basil leaves and stir-fry until the leaves begin to wilt, 25 to 30 seconds. Transfer the rice to a serving bowl or platter and garnish with the cilantro. Serve immediately.
Add the rice and stir-fry until heated through, 2 to 3 minutes. Add the soy sauce, fish sauce and sugar and stir-fry to combine thoroughly. Add the green onions and basil leaves and stir-fry until the leaves begin to wilt, 25 to 30 seconds. Transfer the rice to a serving bowl or platter and garnish with the cilantro. Serve immediately.
Serves 4.
Adapted from
Williams-Sonoma Savoring Series,
Savoring Southeast Asia,
by Joyce Jue
(Time-Life Books, 2000).
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Rated 5 out of
5
by
LizSF from
Best fried rice
I often make this fried rice and everyone loves it. I've made a few modifications - increasing the spice level by adding my jalapeño. I also add a few eggs. I make a vegetarian version for my husband by removing the shrimp and fish sauce.
Date published: 2017-09-10
Rated 4 out of
5
by
DrJenny from
Quick, Easy Use for Thai Basil
Had some Thai basil in the garden needing using before the frost comes. This was an easy meal for a weeknight. We had higher hopes for it based on other reviews and found it a little lackluster despite the fact that we followed directions as posted. It was good, and we liked it, just didn't love it.
Date published: 2012-09-26
Rated 4 out of
5
by
ymwelcom from
Nice flavor
Very easy and great flavor!
I didn't have Serrano pepper this time but I will use it next time. Heat will give a nice touch to the dish, I think.
I will definitely use Thai basil instead of the regular basil. Flavor is much different.
Date published: 2012-07-16
Rated 5 out of
5
by
Marshajean from
Wonderful fried rice dish!
This recipe was awesome! We loved all the flavors in it and the cilantro garnish just made it better! I've made this twice and the second time I also added Mahi Mahi, lightly stir fried along with the shrimp. Yummy! It's definitely in my keeper recipe box!
Date published: 2012-03-30
Rated 4 out of
5
by
Karen444 from
Excellent, fast and healthy
Great flavors in this dish. Perfect for two good-sized servings (although, I admit if there were more, I would have happily had a 2nd serving.)
I doubled the garlic, used 2 large serranos, 3 cups of cooked jasmine rice, and 1/2 lb of medium shrimp. Still wish there were more shrimp.
I also used only 1T of the light soy sauce along w/ the fish sauce. Any more I think would be too much.
Cook time, including prep, was about 30 mins. I will definitely make this again.
Thank you!
Date published: 2012-01-23
Rated 5 out of
5
by
Shooboda from
Try Not To Gobble
This is a great recipe and a great way to use leftover rice (actually, you should just make rice specifically for this recipe and forget about whatever you had originally indended to make). It's also great for leftovers (if there is any) and you can make a ton of it (which you will want to do).
Date published: 2012-01-06