Thai Basil Fried Rice with Spicy Shrimp Paste

Ingredients

• 200 g Cooked white rice (ideally rice from the previous day)
• 150 g Beef steak (or boneless chicken thigh) (cut into thin strips; if you choose chicken, remove skin and fat)
• 2 cloves Garlic (finely chopped)
• 1 small Onion (sliced into rings)
• 2 c. à soupe Homemade spicy shrimp paste (or store-bought fermented shrimp paste)
• 1 c. à soupe Vegetable oil (for cooking)
• 1 c. à soupe Fish sauce (adjusts the salt)
• 1 c. à café Sugar (balances acidity)
• 5 feuilles Thai basil (roughly torn)
• 2 c. à soupe Chives (coarsely chopped)
• 2 c. à soupe Fresh cilantro (chopped)
• 0.5 Cucumber (thinly sliced rounds for garnish)
• 1 quartier Lime (or lemon) (squeeze over the rice before serving)

Instructions

1. Prepare the ingredients

   Finely chop the garlic, slice the onion into rings, coarsely chop the chives and cilantro, tear the Thai basil, and prepare the cooked rice. If using chicken, debone, remove skin and fat, then slice into strips.

   Time: PT5M

2. Heat the oil

   Pour 1 tablespoon of oil into the sauté pan and heat over medium heat.

   Time: PT1M

3. Sauté garlic and onion

   Add the chopped garlic and onion rings. Stir-fry for 20 seconds until they release their aromas.

   Time: PT20S

4. Add the spicy shrimp paste

   Add the 2 tablespoons of spicy shrimp paste with its oil. Mix quickly to coat it well with the aromatics.

   Time: PT30S

5. Cook the protein

   Add the beef (or chicken) in a single layer. For beef, cook 1 minute while stirring constantly. For chicken, cook 7‑8 minutes until fully cooked.

   Time: PT8M

6. Add the rice and season

   Stir in the cooked rice, fish sauce and sugar. Mix for 2 minutes so the rice absorbs the flavors.

   Time: PT2M

7. Finish with Thai basil

   Remove the pan from heat and fold in the Thai basil leaves. Toss quickly.

   Time: PT30S

8. Plating and garnish

   Serve the fried rice on plates, decorate with cucumber rounds, the lime wedge, chives and chopped cilantro.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Cooked white rice: jasmine rice, basmati rice
• Instead of Beef steak (or boneless chicken thigh): chicken breast, firm tofu
• Instead of Garlic: garlic powder
• Instead of Onion: shallot
• Instead of Homemade spicy shrimp paste: garlic chili paste, sriracha sauce
• Instead of Vegetable oil: peanut oil, sunflower oil
• Instead of Fish sauce: tamari, light soy sauce
• Instead of Sugar: honey, agave syrup
• Instead of Thai basil: sweet basil, mint
• Instead of Chives: green onions
• Instead of Fresh cilantro: flat‑leaf parsley
• Instead of Cucumber: radish
• Instead of Lime (or lemon): lime

Equipment Needed

• Chef's knife
• Cutting board
• Wok or sauté pan
• Wooden or silicone spatula
• Mixing bowl
• Measuring spoons

Critical Steps — Do Not Skip

• Add the spicy shrimp paste without burning it.
• Cook the meat for the correct time to avoid it becoming tough.
• Adjust seasoning after cooking, especially the salt from the fish sauce.

Chef Tips from the Video

• Use long‑grain rice and let it cool completely before stir‑frying.
• A splash of lime just before serving adds freshness that balances the heat.
• For more color, add red bell pepper julienned together with the rice.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Not recommended; the rice becomes mushy.

Room temperature: Do not leave out more than 2 hours at room temperature.

Make-Ahead Tips

• Cook the rice the day before and refrigerate; it will be firmer when cooked.
• Pre‑make the spicy shrimp paste and keep it refrigerated for 1 week.