Cook time: 20 minutes
Rosa's Thai Cafe
Authentic Thai cuisine
rice & noodles, seafood, the classics
Difficulty: Super Easy
Fried rice (or khao pad) is basic Thai comfort food – simple but wonderful. In Thailand, you’ll find it in almost every restaurant and at every single food stall with a wok. No matter where you are, this staple dish is always served with a squeeze of lime juice and some young spring onions sprinkled over the top. The trick is to eat a spoonful of rice, quickly followed by a few bits of spring onion to give the palate a subtle kick, ready for your next spoonful. You can get fried rice with vegetables and chicken too, but I like mine with shrimp or prawns.
4 tablespoons vegetable oil
2 teaspoon chopped garlic
400g (14oz) shrimp or prawns, peeled and deveined
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoons nam pla (Thai fish sauce)
2 tablespoons water
Pinch of ground white pepper
2 carrots, sliced diagonally
100g (4oz) button mushrooms, sliced
1 onion, sliced
4 spring onions, sliced
550g (18oz) cooked rice (leftovers are fine)
Juice of 1 lime
Sliced spring onion, to garnish
- Heat the oil in a wok set over a high heat.
- When smoking hot, add the garlic and stir-fry for a few seconds until fragant.
- Next, add the shrimp or prawns. Keep stirring, then pour in the soy sauce, oyster sauce and fish sauce and season with the pepper.
- Add the carrot, mushrooms, onion and spring onions and stir-fry for another 2 minutes.
- When everything else is cooked just right, add the cooked rice and stir-fry for 1 last minute, just to heat the rice through.
- Squeeze over some lime juice and serve immediately, garnished with spring onion slices.
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