Shrimp fried rice is a classic on a million take-out menus but for many, that's the Chinese version. Here, we've directed you to Thailand for some flavors that meld perfectly with those succulent crustaceans and delicious rice: lemongrass, basil, and, bringing in the heat, Sriracha. Tossed with carrots and sugar snap peas, this fried rice is so delicious, you'll be recycling those take out menus before your plate is clean.
Bring a small pot with rice and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. After rice cooks, spread into an even layer on prepared baking sheet to cool. Rinse shrimp, pat dry, and season both sides with ¼ tsp. salt. While rice cooks, prepare ingredients.
Prepare the Ingredients
Remove strings from sugar snap peas. Lay on a cutting board and halve lengthwise, exposing peas inside. Stem basil, stack leaves, roll into a long cylinder, and slice lengthwise to create very thin strips. Peel, trim, and cut carrot into ¼" dice. Mince garlic.
Sear the Shrimp
Heat a large non-stick pan over high heat. Add 2 tsp. olive oil and shrimp to hot pan and cook until seared on both sides, 2-3 minutes per side. Transfer shrimp to a plate. Shrimp will finish cooking in a later step. Reserve pan; no need to wipe clean.
Begin the Fried Rice
Return pan used to sear shrimp to high heat. Add 2 tsp. olive oil, lemongrass, sugar snap peas, garlic, and carrot to hot pan and cook until vegetables begin to soften, 1-2 minutes. Add rice and brown stir-fry sauce to pan and cook, stirring constantly, until sauce is absorbed, 2-4 minutes.
Finish the Fried Rice
Add shrimp, basil, and half the Sriracha to rice and cook, stirring constantly, until shrimp reaches a minimum internal temperature of 145 degrees, 1-3 minutes. Taste, and add remaining Sriracha and additional salt if desired.
Plate the Dish
Spoon fried rice into a bowl or on a plate and serve immediately.