A delightful twist on the classic Thai basil fried rice, featuring shrimp and vibrant vegetables for a flavorful and satisfying meal.
In a small bowl, mix together the oyster sauce, fish sauce, soy sauce, and sugar until well combined.
Mixing the sauce beforehand ensures even distribution of flavors.
Heat a wok over medium-high heat and add a splash of oil.
Ensure the wok is hot before adding ingredients to prevent sticking.
Add the minced garlic and stir-fry until fragrant, about 30 seconds.
Stir constantly to avoid burning the garlic.
Add the diced red bell pepper and chopped onion, and stir-fry until the onion becomes translucent.
Cut the vegetables evenly for uniform cooking.
Push the vegetables to one side of the wok and pour in the beaten eggs, scrambling them until cooked.
Scramble the eggs quickly to maintain a soft texture.
Add the shrimp to the wok and stir-fry until they turn pink and are cooked through.
Avoid overcooking the shrimp to keep them tender.
Pour in the prepared sauce and mix everything together.
Ensure the sauce coats all ingredients evenly.
Add the chilled jasmine rice and stir-fry, breaking up any clumps, until the rice is heated through and well combined with the other ingredients.
Use chilled rice for the best texture.
Stir in the fresh Thai basil leaves and remove the wok from heat.
Add the basil at the end to preserve its aroma.
Serve the fried rice hot, garnished with chopped cilantro if desired.
Serve immediately to enjoy the dish at its best.
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