Fried Rice with Prawns and Egg, 'Khao Pad Goong Sai Khai'

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Many Thai appetizers and snack foods are eaten with ketchup, and ketchup used in Thai cuisine more than one might expect. Here's a great tasting rice dish that's complemented well with a bit of ketchup, and still maintains the classic Thai flavor.

Ingredients

1.5 cups Thai jasmine rice
5-6 large prawns, cut in half lenghtwise
2 eggs
1 medium/small onion
3 medium cucumbers
2 fresh limes
6 green onions (spring onions)
2 tbsp fresh chopped coriander
1 fresh Thai chile pepper
1 tbsp sugar
3 tbsp light soy sauce
2 tbsp tomato ketchup or Thai ketchup
1/4 cup cooking oil

Method

Steam the jasmine rice in a rice cooker, using about 2 cups water. Slice onion into rings of approximately 1/4" thickness. Fry onion in oil until they start to turn golden brown. Add the prawns, ketchup, sugar and soy sauce, and stir together. Add the steamed rice and continue to stir-fry. Remove from pan. Fry eggs in 1 tbsp oil, turning and breaking regularly. When done, mix in the rice, and season to taste (we suggest sprinkling it with Thai pepper powder). Cut cucumbers into 1/4" slices, and slice the red chile lengthwise. Spoon the stir-fried rice onto plates, and garnish with coriander and chile. Serve cucumber slices, spring onions and lime wedges on the side of plate.

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