Another quick one here, and another recipe we picked up in Kanchanaburi. The variety of fried rice available in Thailand is vast, from the simple Chinese favourite to an elaborate variation served wrapped in an omelette, but this recipe just seemed to pack in all our favourite Thai flavours – sour, hot and packed with umami. We use our Nasi Goreng blend, a mix of dried vegetables and spices which is an ideal base for any fried rice dish, alongside our Tom Yam blend.
01.
Ingredients
Cooked Rice
1 Red Onion, finely chopped
1 Red Pepper, finely chopped
1 Handful of finely chopped white cabbage
2/3 Fat prawns per person
2 tbsp Nasi Goreng blend
3 tsp Tom Yum blend
1 tsp Fish Sauce
2 tsp Light Soy Sauce
2 Eggs, lightly beaten together and fried, then chopped up
02.
Method
- Heat a wok, then add a splash of groundnut or vegetable oil. Add the red onion, cabbage and peppers, and stir fry briefly.
- Now add the rehydrated Nasi Goreng blend, and the prawns, and stir fry till the prawns colour. Next add the Tom Yam spices, fish sauce and soy sauce and the peanuts, before finally adding the rice.
- Keep the wok moving, and keep stirring, to avoid the rice sticking, and keep frying until the rice is heated through. At the last moment add the eggs, give the pan another good shake, and serve.
