Egg fried rice with prawns is easy to make and tastes great by its own, often served as a single dish from street-side food stalls to even restaurants.
Fried rice should be fluffy, but not soggy and greasy that when taking it with a spoon, the grains should be separated easily. The secret to achieve this is to use cold cooked rice. Thais prefer to cook rice beforehand and let the cooked rice stand to cool at room temperature or even refrigerate it in a fridge for several hours ahead of time. The leftover cooked rice is also good for this. Break up and fluff any clumps with a rice ladle (or even hands) before using.
For 2 servings
- 2 cup cold cooked rice
- 8-10 prawns (up to their sizes), heads, legs, shells and veins removed, but tails left on
- 2 tbsp vegetable oil
- 1 tbsp chopped garlic cloves
- ¼ cup diced onion
- ¼ cup diced carrot
- 2 eggs
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp sugar
- ½ tsp ground pepper
- 2 tbsp chopped spring onion
- 4 spring onions, for garnishing
- 1 cucumber, peeled and slice into thin disks
- Coriander leaves (optional), for garnishing
- With a wok (or a skillet), heat the oil to a medium heat, add the chopped garlic cloves and fry until fragrant.
- Add the diced onion and diced carrot and stir-fry until just cooked.
- Increase the heat to high, add prawns and stir-fry until just done.
- Move all ingredients to the side of the wok, add eggs, scramble to split and cook until just set.
- Return all ingredients, stir in cooked rice and stir and toss to incorporate all ingredients.
- Add the oyster sauce, light soy sauce, sugar, ground pepper and stir and toss until incorporated and heated through.
- Turn off the heat, add chopped spring onion and stir and toss until incorporated through.
- To serve, pack the fried rice into a cup and then flip it over on a serving plate so that a cup shape is formed. Arrange the 2 spring onions and cucumber slices on the side. Serve garnished with coriander leaves. Serve prik nam pla sauce alongside.