Drunken Fried Rice (Khao Pad Kee Mao)

an up close shot of drunken fried rice topped with cooked shrimp and fresh Thai basil.

A spicy, basil-packed drunken fried rice made with shrimp, Chinese broccoli, and leftover rice. All the flavor of drunken noodles, gluten free and on the table in about 25 minutes.

Prep Time10

Cook Time10

Total Time20

Course: Side Dish

Cuisine: Thai

Keyword: drunken fried rice, khao pad kee mao

Servings: servings

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