Prawn Fried Rice – Khao Phad Gung
Cooking time: 15mins
Serves: 2 people
Ingredients
- 1 tbsp, vegetable oil
- garlic finely chopped
- 1 egg, (beaten)
- 10-12 prawns
- 1 bowl steam rice
- 1 tsp soya sauce, or to taste
- 1 tsp fish sauce
- 1 tbsp oyster sauce
- Spring onions, sliced
- 1 tomato (cut into dices)
- 1 pinch of sugar
- pepper for seasoning
So many people ask me how to get good fried rice, many people ask how can we make the fried rice so it not soggy or wet. It is very easy and I can tell you the secret. The big secret to best fried rice is to use cold and dry rice. Too many people take rice straight from the pot and into the pan, but you must let cool down and dry first. Even the best fried rice is when it has been in the fridge for a few hours (or overnight).
In Thai, we call it Khao Phad Gung, Khao mean rice, Phad mean fry and Gung mean Prawn. So we can also just say Khao Phad, if we just want fried rice.
Below you can read the very simple recipe to cook great fried rice, please write in comment if you have question.
Method
- Heat up the vegetable oil in a wok, on high heat until hot.
- Add finely chopped garlic till it turns golden brown and throw in the fresh prawn.
- Add the rice and soya sauce, fish sauce, oyster sauce and a pinch of sugar.
- Make a hole in the middle of the pan and crack the egg in, when egg has cooked a little into a scramble (about a minute or two) and keep stirring for a minute.
- Add tomato and keep stirring and ready to serve, finish it up with spring onion and pepper.
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