Prawn Fried Rice
Serve with a side bowl of spicy fish sauce mix (below) to sprinkle over your rice as you eat it for an extra little kick and burst of flavour.
Ingredients
Ingredients
- 2 tbsp oil
- 4 cloves garlic, chopped
- 1 small white onion, thinly sliced
- 10-20 prawns, peeled and cleaned
- 3 cups Jasmine rice (day old refrigerated)
- 2 eggs
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 2 green onions, chopped
Chilies in Fish Sauce (Prik Nam Pla)
- 5 Birdseye chilies
- 3 tbsp fish sauce
- 1/2 lime
Instructions
- Add oil to frying pan or wok and heat on med high. When the oil is hot, stir in garlic and white onion and fry for a few seconds. Add shrimp and cook until it starts to turn colour. Add about half of the rice and stir for a minute.
- Push all your ingredients to the side of the pan and scramble your eggs for about 10 seconds, then mix it in with your other ingredients in the pan. When the egg is cooked, mix in the rest of your refrigerated rice.
- Mix in your soy sauce, oyster sauce and sugar.
- Mix in green onion and remove from heat.
- Garnish with a wedge of lime and serve with a bowl of Prik Nam Pla.