Christina Schmidhofer
Makes 4 servings

Day-old leftover rice gives Anne Biedel's fragrant fried rice the best texture, but you can also make it with rice cooked and cooled the same day. She thinks the fish sauce adds a barely detectable pungency, similar to anchovies in Caesar salad. It's available in most well-stocked supermarkets. PREP AND COOK TIME: About 35 minutes.

How to Make It

Step 1

Pour olive oil into a 12-inch nonstick frying pan over medium-high heat; add garlic, onions, and chiles and stir often until limp, 2 to 4 minutes.

Step 2

Add rice, sugar to taste, soy sauce, and fish sauce; reduce heat to medium and stir often until ingredients are well coated and hot to touch, 3 to 4 minutes.

Step 3

Add shrimp, cilantro, basil, and sesame oil; stir often until shrimp are hot to touch, about 3 minutes.

Ratings & Reviews

benjammin's Review

March 18, 2011
this is a simple & delicious thai dish most anyone will enjoy. the only tweeking i did is replaced the jalepeno peppers with hot thai chili peppers ( found at most asian or specialty markets ) these are a clean hot heat so be careful & dont be fooled by their meager size... awesome dish. served with a variety of pot stickers, dumplings etc. we use a sweet & sour sauce & added a finely sliced thai chili (1) to kick it up a bit & a gyoza sauce with sesame seeds

Rikked's Review

January 14, 2011
It was okay. My husband really liked it, but it wasn't spicy at all. We only skipped the basil...he puts on a lot of shriracha. Next time I'll add peas and diced carrots, both for color and more taste. I will also use brown sugar instead of regular.

karenfar's Review

December 18, 2008
Great recipe with just enough spice and flavor. I used medium shrimp and cut each into 4 pieces. The little shrimp always seem to taste fishy or flavorless. I served this with a mixed vegetable stir-fry.