Authentic Thai Fried Rice

In a bowl, add the peeled and deveined shrimp along with soy sauce, salt, white pepper, neutral oil, baking soda and cornstarch. Mix until combined and marinate for 15 minutes.

In a mortar and pestle, combine garlic and thai chili peppers into a paste and set aside. Alternatively, chop the garlic and peppers and scrape alongside a cutting board and the flat edge of a knife to form a paste.

In a small bowl, mix together oyster sauce, light soy sauce, fish sauce, palm sugar, white pepper, and msg.

Add the neutral oil over high heat in a wok or large pan until just smoking. Add the shrimp and stir fry for 2-3 minutes until cooked through. Remove and set aside, leaving the residual oil in the pan. Reduce the heat to medium high.

In the same pan, fry the garlic/chili paste for 15 seconds until fragrant, then immediately add shallots and onion. Stir fry for 1 minute until the onions are softened.

Push the ingredients to the side, then add eggs and scramble (add 1 tbsp more oil if needed to cook the eggs). Mix together.

Turn the heat to high, then add the day old rice and mix together over high heat, stir frying until the rice is toasted and relatively dry. Add the premixed sauce and combine, stir frying for another 2-3 minutes until the rice has absorbed the sauce.

Add shrimp and basil and stir fry for another 1-2 minutes. Garnish with limes, chili flakes and more basil and enjoy!