Thai Fried Rice with Chili Paste

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A smoky, slightly sweet, and moderately spicy Thai fried rice built on roasted chili paste, juicy shrimp, eggs, and Thai basil. It captures the wok hei aroma of Bangkok street stalls in just 30 minutes.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 14 gFat
• 3 gSaturated Fat
• 68 gCarbs
• 3 gFiber
• 5 gSugar
• 22 gProtein
• 920 mgSodium
• 380 mgPotassium
• 90 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the chili paste base

• 3 tbsp Thai roasted chili paste (nam prik pao)
• 4 cloves garlic, minced
• 2 tbsp vegetable oil
• 1 tsp shrimp paste (kapi), optional

For the stir-fry

• 4 cups cooked jasmine rice, day-old and chilled
• 2 tbsp vegetable oil
• 2 large eggs, beaten
• 1 cup shrimp, peeled and deveined
• 1 cup Chinese broccoli or bok choy, chopped

For seasoning and garnish

• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp palm sugar, grated
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Thai basil leaves
• 2 tbsp cilantro, chopped
• 1 lime, cut into wedges
• 2 Thai chilies, sliced (optional)

Directions

1. Heat 2 tablespoons oil in a wok over medium-high heat until shimmering, then add the garlic and stir-fry for 20 seconds until pale golden.
2. Add the chili paste (and shrimp paste if using) and toss for 30 to 45 seconds until fragrant and the oil turns a deep red color.
3. Push the paste to one side, pour the beaten eggs into the cleared space, scramble briefly, then fold them into the paste.
4. Toss in the shrimp and stir-fry for about 2 minutes until they turn pink and are just cooked through.
5. Add the cold jasmine rice, breaking up any clumps with the spatula, and stir-fry vigorously for 2 to 3 minutes so every grain is coated with the chili paste.
6. Season with fish sauce, soy sauce, and palm sugar; continue tossing over high heat for another 2 minutes to develop wok hei.
7. Add the Chinese broccoli and cherry tomatoes and stir-fry for 1 minute so the greens wilt but stay crisp.
8. Remove from the heat, fold in the Thai basil and cilantro so they wilt in the residual heat, then taste and adjust salt or heat.
9. Pile onto a warm plate, scatter the sliced Thai chilies on top, and serve right away with lime wedges and crisp cucumber slices.

Cook’s Notes

• Always use day-old chilled rice; freshly cooked rice releases too much starch and turns mushy in the wok.
• Nam prik pao is moderately spicy with smoky sweetness, so start with 2 tablespoons if you are heat-shy and build up from there.
• For an authentic flavor boost, char the chili paste directly over the flame for a few seconds to deepen its smoky notes.
• Cook on the highest heat your stove can produce; a cold wok will stew the rice instead of frying it properly.
• To make it vegetarian, swap the fish sauce for extra soy sauce, omit the shrimp, and add diced firm tofu in their place.

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