Total Time
Prep 20 mins
Cook 10 mins

As described by Vicking epiphany of flavors! The subtle saltiness of fish sauce, the crisp flavors of fresh herbs and the slight bite of hot pepper make the dish sublime.

Ingredients Nutrition


  1. Pour olive oil into a wok or large nonstick skillet over medium-high heat. Add garlic, onions and chiles and sauté until wilted, about 3 minutes. Add rice, sugar, soy sauce and fish sauce.
  2. Reduce heat to medium and sauté until ingredients are well coated and hot, 3 to 4 minutes. Add shrimp, cilantro, basil, and sesame oil and sauté until shrimp are hot to touch, about 3 minutes.
Most Helpful

4 5

This is an entirely different take on fried rice than I am used to, but I really liked it. This had a strong Thai feel to it, from the fish sauce, which I enhanced a bit by giving the completed dish a splash of lime juice. At first, it seemed strange not to have egg in my fried rice, but I don't think this recipe needs it. I did have to make a couple of changes. First- I used a bit of sriracha sauce instead of jalapeno, as the peppers didn't look good at the market. Second, I omitted the cilantro, as the market just didn't have any today! I also increased the shrimp by half, as I wanted more protein. Overall, this was very good, and I'm sure it would also be good with any other protein you cared to use- not just shrimp. Thanks for giving me another option for enjoying fried rice!