Sus Hive Recipe Library

Thai Basil Fried Rice

Chef/operator production sheet for Thai Basil Fried Rice. Use this page for station prep, service setup, holding decisions, and catering execution. Thai Basil Fried Rice has been moved into the hosted Uncle Cheese recipe system for operator review and Hot-station publishing.

HotChef/Operator Production SheetUC Option A

Thai Basil Fried Rice

Thai-style fried rice with shrimp, chili-garlic paste, eggs, and basil.

Yield: 6 servings
Style: wok-style fried rice
Use: production / catering service
Prep lead: confirm from method
Service: station-ready / catering-ready

Ingredients

Rice Base
  • 3 cups cooked, cooled jasmine rice
  • 6-8 cloves garlic
  • 1-6 Thai red chilies
  • 1 tbsp avocado or neutral oil
  • 2 large eggs, lightly beaten
  • 2 tbsp salted butter
  • 1/3 cup thinly sliced shallots
  • 12 oz shrimp, peeled and deveined
  • 1 1/2 cups Thai basil leaves
Sauce
  • 2 tbsp oyster sauce
  • 1 tsp black or dark soy sauce
  • 2-3 tsp fish sauce
  • 1 tbsp brown sugar
  • 1/8 tsp white pepper
  • Pinch salt for chili paste

Prep / Cook Method

  1. Pound garlic, chilies, and a pinch of salt into a coarse chili-garlic paste.
  2. Mix oyster sauce, soy sauce, fish sauce, brown sugar, and white pepper.
  3. Heat oil in a wok or large skillet. Scramble eggs quickly, then remove.
  4. Add butter and shallots; cook until softened. Stir in chili-garlic paste.
  5. Add shrimp and cook briefly. Add rice, toss, then spread and let sizzle in short intervals.
  6. Pour in sauce and stir until absorbed. Fold in eggs and basil until basil wilts.
  7. Serve immediately.

Finish + Service

  • Serve hot.
  • Optional side: sliced cucumber.
  • Best when cooked hard and fast with day-old rice.

Holding / Reheat / Catering Notes

  • Hot-hold only if the item protects texture and food safety.
  • Keep sauces/garnishes separate when texture matters.
  • Confirm final internal temperature and service window before dispatch.
  • For off-site catering, pack garnish/sauce components separately when quality improves service.

Scaling Notes

  • Scale ingredient quantities proportionally unless the chef adjusts seasoning, acid, spice, or thickening by taste.
  • For large catering batches, produce a small test batch or chef-taste checkpoint before full run when time allows.
  • Record final batch yield after production so the recipe can be tightened on the next cleanup pass.