Thai Spicy Chilli & Fried Rice

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SERVES FOUR
PREP TIME: 15 MINS
COOK TIME: 15 MINS

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Ingredients

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FOR THE FRIED RICE

4 GARLIC CLOVES, MINCED

2 BIRD’S EYE CHILLIES (OPTIONAL)

1/4 CUP OYSTER SAUCE

1 TBSP TAMARI OR SOY SAUCE

1 TBSP FISH SAUCE

1 TSP COCONUT SUGAR

1 TBSP VEGETABLE OIL

1 BROWN ONION, DICED

1 CUP GREEN KING PRAWNS, PEELED

1 EGG

1 CORN COB, KERNELS REMOVED

2 CUPS COOKED LONG-GRAIN RICE (DAY-OLD IS BEST)

1 CUP THAI BASIL LEAVES, PLUS EXTRA TO SERVE

LIME WEDGES, TO SERVE

FRIED SHALLOTS, TO SERVE

CHILLI FISH SAUCE

2 TBSP FISH SAUCE

1 LONG RED CHILLI, DE-SEEDED AND THINLY SLICED

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Utensils

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WOK OR LARGE FRY PAN

SHARP KNIVES

GARLIC MINCER

PESTLE & MORTAR

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Method

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1. FOR THE CHILLI FISH SAUCE, COMBINE ALL THE INGREDIENTS IN A SMALL BOWL AND SET ASIDE

2. TO MAKE THE GARLIC AND CHILLI PASTE, USING A MORTAR AND PESTLE, POUND THE GARLIC AND CHILLIES TO A ROUGH PASTE. SET ASIDE UNTIL NEEDED

3. TO MAKE THE STIR-FRY SAUCE, COMBINE THE OYSTER SAUCE, SOY SAUCE, FISH SAUCE AND SUGAR IN A SMALL BOWL. SET ASIDE

4. HEAT OIL IN A WOK OR FRYPAN OVER MEDIUM / HIGH HEAT. ADD THE ONION AND STIR-FRY FOR 1-2 MINUTES. ADD GARLIC CHILLI PASTE AND STIR-FRY FOR 1-2 MINUTES. ADD THE PRAWN AND STIR-FRY FOR 3-4 MINUTES OR UNTIL PRAWN IS JUST COOKED

5. ADD THE RICE, CORN AND THE STIR FRY SAUCE. STIR-FRY UNTIL WELL COMBINED AND THE RICE IS EVENLY COLOURED. MAKE A WELL IN THE CENTRE, CRACKING EGG AND LETTING IT COOK FOR A MINUTE OR SO. SCRAMBLE BY GRADUALLY STIRRING THROUGH RICE IN CIRCULAR MOTIONS. TOSS THROUGH BASIL AND REMOVE FROM THE HEAT

6. TO SERVE, DIVIDE FRIED RICE AMONG SERVING PLATES AND SPRINKLE WITH EXTRA THAI BAIL. SERVE WITH LIME WEDGES, CHILLI FISH SAUCE AND FRIED SHALLOTS - ENJOY !

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