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Holy Basil & Prawn Wok-fried Rice Recipe

Name: Seattle Dumpling Houses Holy Basil & Prawn Wok-Fried Rice Recipe
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 4 cups day-old cooked jasmine rice; 3 tbs neutral oil (vegetable, canola, or peanut); 12 pieces raw large prawns (peeled, deveined, tails optional); 2 pieces eggs; 4 cloves garlic cloves (finely minced); 1 piece shallot (thinly sliced); 2 pieces fresh Thai bird's-eye chilies (sliced) OR red chili; 2 tbs light soy sauce; 1 tbs oyster sauce; 1 tsp fish sauce; 1 tsp white or black pepper; 1 tsp palm sugar or light brown sugar; 1 cup fresh holy basil leaves (stems removed, leaves left whole or torn); 2 stalks green onions (scallions, thinly sliced, white and green separated); 2 pieces lime wedges (for serving); 1 tbs frozen peas or diced carrot (thawed); 1 tsp chili oil or Sriracha (for serving)

Inspired by Seattle Dumpling House

Time30m

Serves3

Make Holy Basil & Prawn Wok-fried Rice Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Rice & Staples

4 cups day-old cooked jasmine rice

3 tbs neutral oil (vegetable, canola, or peanut)

Proteins & Aromatics

12 pieces raw large prawns (peeled, deveined, tails optional)

2 pieces Eggs

4 cloves garlic cloves (finely minced)

1 piece shallot (thinly sliced)

2 pieces fresh Thai bird's-eye chilies (sliced) OR red chili

Sauces & Seasoning

2 tbs light soy sauce

1 tbs oyster sauce

1 tsp Fish sauce

1 tsp white or black pepper

1 tsp palm sugar or light brown sugar

Herbs & Garnish

1 cup fresh holy basil leaves (stems removed, leaves left whole or torn)

2 stalks green onions (scallions, thinly sliced, white and green separated)

2 pieces Lime wedges (for serving)

Optional Add-ins

1 tbs frozen peas or diced carrot (thawed)

1 tsp chili oil or Sriracha (for serving)

Method

Prep

Break up any clumps in the day‑old jasmine rice with your hands or a fork so the grains are separate. Keep refrigerated until ready to use.

Pat prawns dry with paper towel and season lightly with 1/4 tsp of the white pepper and a tiny pinch of salt.

Peel and mince garlic, thinly slice the shallot and chilies. Separate white and green parts of the scallions; thinly slice both.

Pick basil leaves from stems and set aside. If leaves are large, tear in half.

Sauce mix

In a small bowl combine light soy sauce (2 tbs), oyster sauce (1 tbs), fish sauce (1 tsp), sugar (1 tsp) and remaining 3/4 tsp white pepper. Stir until the sugar dissolves. This is your seasoning sauce.

Cook proteins & aromatics

Heat wok and scramble eggs

Place a large wok or skillet over high heat until very hot (about 2–3 minutes). Add 1 tablespoon oil and swirl. Add the beaten eggs and immediately stir with a spatula to create soft curds. When just set but still tender, transfer eggs to a bowl and set aside.

Cook prawns

Return wok to high heat and add 1 tablespoon oil. Add prawns in a single layer and sear 30–60 seconds per side until pink and just cooked through. Remove prawns and set aside with eggs.

Aromatics

Add remaining 1 tablespoon oil to the hot wok. Add sliced shallot, minced garlic and sliced chilies (and optional peas/carrots if using). Stir-fry 30–45 seconds until fragrant and shallot starts to soften—do not burn the garlic.

Fry rice

Add the day‑old rice to the wok, breaking up any last clumps. Spread rice across the surface and let it sit 20–30 seconds so some grains get slightly toasted. Toss and stir-fry with the aromatics for 1–2 minutes until heated through.

Pour the seasoning sauce evenly over the rice. Stir quickly and continuously for 1–2 minutes so the sauce coats the grains and any excess moisture evaporates. Taste and adjust: add a splash more soy (1 tsp) or fish sauce (1/2 tsp) if needed.

Finish & serve

Return cooked prawns and scrambled eggs to the wok along with the white parts of the scallions. Toss gently to combine and warm through for 30–60 seconds.

Turn off the heat and immediately add the holy basil leaves and green parts of the scallions. Toss quickly—the residual heat will wilt the basil without overcooking, preserving its fragrance.

Divide the fried rice among plates. Garnish with lime wedges and offer chili oil or Sriracha at the table. Serve hot.