I’ve had this post sitting in my folder for nearly a month now. I love food blogging. But I love the food photography side more than the write up. So lately, I have been cooking up loads of my recipes and taking pictures but not writing anything down. So this week I had to stop myself. I decided that I really needed to sit down and write post after post and get them out. Share it with the world! Hehehe…
It amazes me how much influence Chinese cooking has had on other Southeast Asian countires. One particular dish is Chinese fried rice. Although each Southeast Asian country has their own adaptations of this dish.
Today, I am going to show you a recipe for Thai shrimp fried rice. I like this particular version because it’s spicy but it’s also fused with so many more flavours than the Chinese version. When you dig a little bit deeper you start to understand the reason behind it.
Well, what is Thai cooking without paste? Most Thai dishes always includes some sort of paste to make it flavoursome. Thai fried rice is no exception. The spiceness comes from adding Nam Prik to the fried rice. You can either make your own Nam Prik or you can use the shop bought version.
It’s a very simple dish and it shouldn’t take you that long from prep to finish. Hope you like this recipe and happy cooking!
- 2tbsp of olive oil
- half an onion (chopped)
- 3 garlic gloves (minced)
- 1 chicken breast (cut into bite-size pieces)
- 10 shrimps
- 2 red pepper (sliced or chopped)
- 1 egg
- 1.5 tbsp of fish sauce
- 2 cups of cold rice
- 1.5 tbsp of nam prik pao
- 2 tbsp of chopped spring onions (optional)
- 01. Fry the onion and garlic for a few minutes on medium heat. Until fragrant
- 02. Add the chicken and prawns.
- 03. Once the chicken is browned add the red peppers and cook for a few minutes
- 04. Push all the ingredients to no side and crack the egg and scramble
- 05. Once the egg is cooked add the fish sauce and give it a quick stir
- 06. Add the cold rice. Stir it and break up the rice so it doesn't stick together
- 07. Add the nam prik pao and ensure it is mixed well with the other ingredients. Turn up the heat a little bit and stir fry for a couple of minutes.
- 09. Add the chopped spring onions and give it a quick stir
- 08. Serve immediately
01. You can scramble the egg beforehand if you not confident enough to do it in the wok yet. The more you cook this dish you will be a pro in no time.
02. Season it with some salt if you feel the fried rice is not salty enough.
03. Add 1 tbsp of the nam prik pao if you don't want it to be too spicy.
This recipe is: