Fried Rice with Prawns and Egg, 'Khao Pad Goong Sai Khai'
Street Vendor Videos
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.
For 4 Person(s)
- 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.