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WIH Original

Thai Basil Lemongrass Shrimp Fried Rice with Snap Peas & Carrots

🍝 dinner·⏱ 35 min·4 servings

Ingredients

Servings
4
  • 3 cups cooked jasmine rice
  • 1 lb shrimp
  • 1 tbsp soy sauce
  • 1 tbsp neutral oil
  • 1 stalk lemongrass
  • 3 cloves garlic
  • 1 small shallot
  • 1 cup sugar snap peas
  • 1 cup carrots
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tsp brown sugar
  • 2 large eggs
  • 1 cup thai basil
  • 3 stalks green onions

How to Make It

  1. 1Season shrimp with soy sauce.
  2. 2Heat oil in a large wok or skillet over high heat.
  3. 3Cook shrimp for 2–3 minutes until just pink.
  4. 4Remove and set aside.
  5. 5In the same pan, add lemongrass, garlic, and shallot.
  6. 6Stir-fry until fragrant.
  7. 7Add snap peas and carrots, cooking for 2–3 minutes until slightly tender.
  8. 8Push vegetables to one side and scramble eggs until just set.
  9. 9Add cooked rice, breaking up any clumps, and stir to combine.
  10. 10Return shrimp to the pan.
  11. 11Add fish sauce, soy sauce, lime juice, and brown sugar.
  12. 12Toss everything together.
  13. 13Stir in Thai basil and green onions, cooking briefly until wilted.
  14. 14Serve immediately.