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This drunken fried rice is the fried rice version of Thai drunken noodles. It’s made with shrimp, Chinese broccoli, garlic, bird’s-eye chilis, and a full cup of Thai basil, then tossed with leftover rice in a savory, slightly sweet stir-fry sauce.
I make it gluten-free with tamari and a gluten-free oyster sauce, and it comes together in about 20 minutes in one pan. You get to decide exactly how spicy it gets! And despite the name, there’s no alcohol in it anywhere, promise!
What Is Drunken Fried Rice?
Drunken fried rice is the fried rice version of Thai drunken noodles, called khao pad kee mao in Thai. Rice gets stir-fried over high heat with garlic, chilies, a savory-sweet sauce, and a lot of fresh basil, usually with shrimp, chicken, or pork. Today we’re making this version with shrimp, but the protein is quite flexible (even tofu will work!).
Why You’ll Love This Drunken Fried Rice Recipe
Drunken noodles are one of my favorite Thai takeout items, with those bold, spicy, slightly sweet flavors that are so addicting. Recently I decided to make a fried rice version when I didn’t have any noodles on hand, and it actually turned out so delicious. No noodles, no problem.
I combined all the flavors and ingredients of drunken noodles and tossed them with some leftover cooked rice instead, and everyone in my family loved it. It’s something we make regularly now.
If you already love my Thai basil chicken fried rice, think of this as a spicier version with a lot more basil.
Ingredient Notes
Fried Rice
- Cooked rice: You must use day-old rice! Cold rice has dried out a bit, so it stays separate and fries instead of steaming into a clump. Jasmine is the go-to choice for Thai fried rice, but any leftover white rice works. Got extra cooked rice? Use it to make my Korean rice porridge with chicken.
- Chinese broccoli: Chinese broccoli, or gai lan, can be found in Asian grocery stores. If you have a hard time finding it near you, you can use regular broccoli florets instead. Chinese broccoli is more delicate and cooks much faster than regular broccoli, so I recommend cutting the florets into smaller pieces for a similar cooking time if you’re using regular broccoli.
- Bird’s eye chilies: These are small but very spicy peppers, and a little goes a long way. You’ll also see them sold as Thai chilies. I personally like to use 2 peppers if I’m cooking for myself, but usually use 1 if I’m cooking for my kids.
- Thai basil: Thai basil and holy basil are both commonly used in Thai cooking. If you can’t find these, regular Italian basil will work in a pinch.
Drunken Sauce
- Oyster sauce: Most oyster sauces contain wheat, so if you’re making the gluten-free version, make sure to check your labels.
- Tamari: This is basically soy sauce without the wheat, so it keeps the whole thing gluten free. Coconut aminos will also, though they’re sweeter and less salty, so taste as you go.
- Fish sauce: Most fish sauce is only anchovies and salt, but a few brands aren’t gluten free, so check the label.
Recipe Variations
- Swap the protein. Chicken, pork, beef, or tofu all work here. Cook them in the first step the same way, just give them the time they need before you set them aside.
- Dial the heat up or down. One bird’s eye chili is mild enough for kids, 2 is solidly spicy, and 3 is really hot! You can also leave them out completely and still have a very good fried rice.
- No fresh chilies? Sambal oelek or another chili paste will work, stirred in with the garlic. I haven’t tested an exact amount, so start small and taste as you go.
- Top it with a crispy fried egg. A runny yolk broken over spicy fried rice is sooo good!
How to Make Drunken Fried Rice
Step 1: Combine all of the sauce ingredients in a small bowl and set aside. Mixing it ahead matters more than it sounds like it does, because once the wok is hot, this moves fast.
Step 2: Trim the ends of the Chinese broccoli, then thinly slice the stems and cut the leafy parts into 2 inch pieces. If you’re using regular broccoli florets, cut them into smaller, evenly sized pieces so they cook in the same amount of time.
Step 3: Heat the avocado oil in a large wok over high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until they’re opaque and cooked through. Remove them and set aside.
Step 4: Turn the heat down to medium and add more oil if the pan looks dry. Add the garlic and chilies and stir for 30 seconds until fragrant. Be careful not to inhale the fumes!
Step 5: Add the onion, Chinese broccoli, and the white parts of the green onions, and cook for about 2 minutes. You want the vegetables crisp-tender, not soft.
Step 6: Add the rice, the cooked shrimp, the green parts of the green onions, and the sauce. Stir and cook until the rice has absorbed the sauce evenly and every grain is coated.
Step 7: Remove from the heat and stir in the Thai basil. It goes in OFF the heat so it wilts into the rice instead of cooking down and losing its smell. Enjoy immediately.
Finish with a squeeze of lime and a scatter of fresh cilantro over the top and cold cucumber slices on the side. It’s a full meal on its own, but it’s also very good next to my Thai green papaya salad when you want something cold and crunchy. My crispy rice salad with peanut sesame dressing works the same way.
Recipe Tip
- Use cold, day-old rice. Fresh hot rice will steam and clump in the wok instead of frying. If that’s all you have, spread it out on a sheet pan and stick it in the freezer for 20-30 minutes until the surface feels dry to the touch.
- Get the pan properly hot before the shrimp goes in. A pan that isn’t hot enough will poach the shrimp and make the rice soggy. Use avocado oil (has a high smoke point), because olive oil will scorch at this temperature.
- Don’t crowd the pan. If your wok isn’t big enough to hold everything with room to toss, cook it in two batches. Crowded rice steams, and steamed fried rice is just wet rice.
- Have everything chopped and ready before you turn on the heat. Start to finish, the cooking is about 10 minutes, and there is no time to mince garlic in the middle of it.
- Add the basil last. Stir it into the hot rice after it’s done cooking keeps it fragrant and bright green instead of dark and flat.
Storage & Make Ahead
- Leftover fried rice can be stored in an airtight container in the fridge for 3-4 days. Just heat it back up in the microwave or on the stovetop. A skillet over medium heat is ideal.
- The sauce can be mixed and refrigerated a day or two in advance, which makes this an easy weeknight meal.
Recipe FAQs
Nope, none at all. The name is about when it’s traditionally eaten – late at night, often after drinking – and not about anything that goes in the pan.
Three swaps and you’re done: tamari or coconut aminos instead of soy sauce, an oyster sauce labeled gluten free, and a quick label check on your fish sauce. Everything else in the recipe is already gluten free.
It’s usually one of three things: the rice was too fresh and still moist, the pan wasn’t hot enough, or the wok was too crowded. Make sure to use old day-old rice, high heat, and cooking in two batches if you need to will fix it almost every time.
Yes! Use 1 bird’s eye chili instead of 2 or 3, or leave them out completely. The sauce, garlic, and basil carry plenty of flavor without any heat at all. If you’re feeding a table with different tolerances, make the mild version and put chili paste on the table for whoever wants it.
More Easy Asian Dinner Recipes
Main Dishes
Easy Beef Pepper Rice Recipe (Pepper Lunch Copycat)
Main Dishes
Rice Paper Sushi Rolls (Crispy, Easy & Gluten-Free)
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Drunken Fried Rice (Khao Pad Kee Mao)
Ingredients
- 4 oz Chinese broccoli, or regular broccoli florets
- 2 tbsp avocado oil, or any neutral flavored oil – plus more if needed
- 8 oz shrimp, peeled and deveined
- 4 garlic cloves, minced
- 1-3 bird’s eye chilis, finely chopped
- 1/2 onion, sliced
- 2 green onions, cut into 2 inch pieces – green and white parts divided
- 3 cups cooked rice
- 1 cup Thai basil or holy basil leaves, Italian basil will work in a pinch
Sauce
- 3 tbsp oyster sauce
- 3 tbsp tamari sauce, or soy sauce
- 2 tsp fish sauce
- 1 tbsp water
- 2 tsp sugar
Instructions
- Combine ingredients for the sauce in a small bowl, and set aside.3 tbsp oyster sauce, 3 tbsp tamari sauce, 2 tsp fish sauce, 2 tsp sugar, 1 tbsp water
- Trim the ends of the Chinese broccoli then thinly slice the stems. Cut the leafy parts into 2 inch pieces.If using regular broccoli florets, cut them into smaller pieces that are even in size.4 oz Chinese broccoli
- Heat avocado oil in a large wok over high heat. Add the shrimp in a single layer and cook for 1-2 minutes perside until cooked through and opaque. Remove and set aside.2 tbsp avocado oil, 8 oz shrimp
- Turn the heat down to medium, add more oil if needed, then add garlic and chilies to the wok. Stir for 30 seconds until fragrant, being careful not to inhale the fumes.4 garlic cloves, 1-3 bird’s eye chilis
- Add onion, Chinese broccoli, and the white parts of the green onions, and cook for about 2 minutes.1/2 onion
- Add rice, cooked shrimp, the green parts of the green onions, and sauce, and stir cooking until the rice has absorbed the sauce evenly.3 cups cooked rice
- Remove from heat and stir in Thai basil. Enjoy immediately.1 cup Thai basil or holy basil leaves
Notes
- Use cold, day-old rice. Fresh hot rice will steam and clump instead of frying. If your rice is still warm, spread it on a sheet pan and freeze it for 20-30 minutes until the surface feels dry.
- Get the wok HOT before the shrimp goes in. A pan that isn’t hot enough will poach the shrimp and make the rice soggy.
- Don’t crowd the pan. If your wok can’t hold everything with room to toss, cook it in two batches.
- Prep everything before you turn on the heat. The cooking is about 10 minutes start to finish.
- Add the basil off the heat so it stays fragrant and bright instead of cooking down.
- Heat level: 1 bird’s eye chili is mild enough for kids, 2 is solidly spicy, 3 is fiery.
- To make it gluten free: use tamari or coconut aminos, an oyster sauce labeled gluten free, and check your fish sauce label.
- Storage: Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the microwave or on the stovetop.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
