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Spicy Sriracha Shrimp Fried Rice
75% authentic · Fusion (Chinese-Thai)
A vibrant and flavorful twist on traditional shrimp fried rice, this version incorporates the spicy kick of Sriracha and the aromatic notes of Thai basil for a unique fusion experience.
Ingredients
- Jasmine rice, cooked and chilled4 cups
- Shrimp, peeled and deveined1 lb
- Eggs, lightly beaten2
- Garlic, minced3 cloves
- Ginger, grated1 tsp
- Red bell pepper, diced1/2 cup
- Thai basil leaves, fresh1/4 cup
- Sriracha sauce2-3 tbsp (or to taste)
- Soy sauce2 tbsp
- Fish sauce1 tbsp
- Lime juice1 tbsp
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Scramble eggs until just cooked, then remove and set aside.
- 2
Add the remaining 1 tbsp vegetable oil. Add shrimp and stir-fry until pink and cooked. Remove shrimp and set aside.
- 3
Add garlic, ginger, and diced red bell pepper to the wok. Stir-fry until fragrant and pepper is tender-crisp, about 2-3 minutes.
- 4
Add the chilled rice to the wok. Stir-fry for 3-5 minutes until heated through.
- 5
In a small bowl, whisk together Sriracha, soy sauce, fish sauce, and lime juice.
- 6
Pour the sauce mixture over the rice. Add the cooked shrimp and scrambled eggs back into the wok. Stir well to combine.
- 7
Stir in the fresh Thai basil leaves just before serving. Season with salt and black pepper to taste.
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