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
For 4 Person(s)
Ingredients
- 1 1/2 Cups Thai Jasmine Rice
- 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 Tablespoons Fresh Chopped Coriander
- 1 Fresh Thai Chile Pepper
- 1 Tablespoon Sugar
- 3 Tablespoons Light Soy Sauce
- 2 Tablespoons Tomato Ketchup or Thai Ketchup
- 1/4 Cup Cooking Oil
Method for Fried Rice with Prawns and Egg, 'Khao Pad Goong Sai Khai'
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.
