Khao phat prik

Khao phat prik

Chilli fried rice

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

The fish sauce and light soy sauce are interchangeable as far as adding salt to this dish, but the fish sauce imparts an additional interesting flavour.

Ingredients

Quantity Ingredient
1 quantity Khao suey, cold
60ml peanut oil
1 large onion, finely chopped
2 fresh chillies, 1 red and 1 green, seeded and sliced, plus extra to garnish
1 tablespoon Krung kaeng phed
1 pork chop, finely diced
500g raw prawns, peeled, deveined and chopped into pieces if large
2 eggs, lightly beaten
60ml fish sauce or light soy sauce
6 spring onions, chopped
1 handful fresh coriander leaves, chopped
lime wedges, to garnish

Method

  1. Heat the peanut oil in a wok or large heavy-based saucepan. Add the onion and chilli and cook until soft. Add the curry paste and stir-fry until the oil separates. Add the pork and stir-fry until cooked, then add the prawns and stir-fry for 1–2 minutes, or until they turn pink.
  2. Add the rice to the wok and toss thoroughly until coated with the curry mixture and heated through. Season the egg with salt and pepper, then push the rice to one side of the wok and pour in the egg. Stir until the egg starts to set, then mix through the rice, tossing over high heat until the egg is cooked. Sprinkle the fish sauce evenly over the rice and mix well, then remove from the heat.
  3. Just before serving, stir through the spring onion, then garnish with the coriander leaves, extra chilli and lime wedges.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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