Thai Basil Shrimp Stir-Fry with Broccoli and Jasmine Rice
Equipment
- Large Skillet
- Rice Cooker
- Cutting Board
Ingredients
- 1 1/2 cups jasmine rice
- 1 pound large shrimp, peeled and deveined
- 4 cups broccoli florets
- 1 cup Thai basil leaves
- 3 garlic cloves, minced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 1 small red chili, thinly sliced
Instructions
- Rinse the jasmine rice under cold water until the water runs clear, then cook it according to package directions and set it aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sliced chili and stir for 30 seconds until fragrant.
- Add the shrimp to the pan and cook for 2 minutes, stirring often, until they begin to turn pink.
- Toss in the broccoli florets and stir-fry for 3 to 4 minutes until the broccoli is bright green and just tender.
- Pour in the fish sauce and soy sauce, then stir everything together for another minute so the shrimp finish cooking and the sauce coats the ingredients.
- Remove the pan from the heat and fold in the Thai basil leaves until they wilt slightly.
- Divide the cooked jasmine rice among four plates or bowls and top each with the shrimp stir-fry.
Notes
Serve the stir-fry right after cooking so the basil stays fragrant and the broccoli keeps its crunch. If you want a milder version, reduce the chili or leave it out entirely. Leftovers reheat best in a skillet over low heat with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Thai
Equipment: Large Skillet, Rice Cooker, Cutting Board
Cuisine: Thai
Equipment: Large Skillet, Rice Cooker, Cutting Board