Sunday, November 8, 2009
Khao Phat Gung Sai Khai ข้าวผัดหกุ้งส่ไข่ Thai Fried Rice With Prawns
I love every type of fried rice, be it Chinese, Malay or Thai. This is another Sino-Thai dish that was basically what I ate everyday in Ko Toa during my diving trip. I would stand in front of the street vendor near my hostel and just watched the little Thai lady cooking up my fried rice and always "sai khai" :) (meaning to add an extra fried egg) So this is basically a recipe from that little Thai lady in a way, khop khun maak krap!!!
I also styled the dish as she would, very neatly presented with sliced cucumbers and tomatoes on the side. Omit the tomato ketchup used in this recipe if you must but it just adds that little "Thainess" to it and I bet you will love it too.
P.S If you like stories about travel, food and architecture, check out my friend CW's blog http://cwfoodtravel.blogspot.com. He is currently sharing his experience from his last trip to Phuket.
serves 4 as a one dish meal
4 cups of cold rice
250g of prawns, shelled and halved lengthwise
250g of kailan, sliced thinly at an angle
3 spring onions, sliced thinly at an angle
1/2 onion, sliced
coriander leaves and sliced chilies for garnish
3 tbs of light soy
2 tbs of tomato ketchup
1 tbs of sugar
1 tbs of oyster sauce
salt and pepper to taste
Fry prawns and garlic til prawns are cooked, set aside (this prevents the prawns to be overcooked).
Crack 3 eggs into the same heated wok and scramble it lightly.
Add rice and mix everything well, fry for 3 minutes on high heat and add seasonings.
Chuck in the sliced onion and kailan and continue to fry on high heat til the vegetable is cooked without losing its crunch. Return the cooked prawns and spring onions and stir for another minute.
Serve with a fried egg, garnish with lime, sliced chilies and coriander sprigs. Now comes the best part; squeeze the lime over the rice, drizzle some chili, lime and garlic sauce over, break the yolk and enjoy!!! Aroy Maak!!!