Yesterday I spent the day building a huge garden and shoveling literal tons of dirt and gravel. When it came time for dinner, I was obviously exhausted. I came thisclose to ordering a pizza because I just couldn’t stand the thought of being on my feet any longer.
I reached into the fridge to get a mineral water and this huge, gorgeous bunch of basil I had bought earlier in the day was staring me in the face. It was begging me to use it, I swear. So, with a sigh, I started to brainstorm how I could use that lovely green bunch to make something quick and of course, super yummy (because I earned that with my hard work). And then it came to me: fried rice. With a ton of basil. And loads of shrimp.
So I pulled together all of my Thai ingredients from the fridge and in about 30 minutes, voila! An absolutely scrumptious dinner. I’m so glad I didn’t order pizza.
1 ½ c. jasmine rice, rinsed
¾ lb. large shrimp
1 large shallot, sliced
4 cloves of garlic, minced
3 Thai chiles, chopped (you can substitute with serrano)
1 Tbsp. toasted sesame oil
2 Tbsp. oyster sauce
1-2 Tbsp. fish sauce
1 Tbsp. sugar
1 tsp. pepper
2 eggs, beaten
2 c. Thai basil
Salt and pepper
Cook the rice according to package directions and set aside.
Pat the shrimp dry and season with salt and pepper.
Combine the oyster sauce, fish sauce, sugar and pepper in a small bowl and mix.
Heat the sesame oil in a large wok or skillet over medium high heat. Cook the shallots, garlic, and chiles for 1 minute. Add the shrimp and cook for about 1 more minute. Push everything to one side and scramble the eggs quickly on the other side of the wok.
Add in the rice and sauce and mix together. Cook for 1-2 minutes, or until everything is heated through evenly. Remove the wok from the heat and stir in the basil until it wilts. Enjoy!