Khao phat

Khao phat

Thai fried rice

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

This dish is a meal in itself. You will get the best results if the cooked rice is still slightly firm with very separate grains.

Ingredients

Quantity Ingredient
1 quantity Khao suey, cold
60ml peanut oil
2 onions, finely chopped
1 large pork chop, finely diced
250g raw prawns, peeled and deveined
175g crab meat
3 eggs, lightly beaten
2 tablespoons fish sauce
1 tablespoon thai chilli sauce, (optional)
2 tablespoons tomato paste
65g spring onions, sliced
1 small handful fresh coriander leaves, chopped

Method

  1. Heat the peanut oil in a wok or large heavy-based saucepan over low heat. Add the onion and cook until soft. Increase the heat to high, add the pork and stir-fry for 3 minutes. Add the prawns and crab meat and stir-fry for a further 3 minutes, or until the prawns turn pink. Season the egg with salt and freshly ground black pepper, then push the meat and seafood to one side of the wok and pour in the egg. Stir until the egg starts to set, then mix through the rice and toss until well combined and heated through. Sprinkle the fish sauce evenly over the rice and mix well, then add the chilli sauce and tomato paste and toss thoroughly so the rice has a reddish colour. Remove from the heat.
  2. Just before serving, stir through the spring onion, then garnish with the coriander leaves.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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