Khao pad goong

Ingredients

• 16 prawns, peeled and deveined
• 2 bunches choy sum, sliced
• 4 cloves garlic, finely crushed
• 1 shallot, finely sliced
• 2 tbsp oyster sauce
• 2 eggs
• 4 cups cooked, cold rice
• 1/2 tsp sugar
• 1/4 tsp ground white pepper
• 3 bird’s eye chillies, thinly sliced
• 3 tbsp fish sauce
• juice of 2 limes
• oil for cooking (peanut oil recommended)
• 1/2 cucumber, thinly sliced, for garnish

Directions

1. To make the dipping sauce, simply mix together the bird’s eye chillies, fish sauce, and lime juice. Set aside.
2. Heat your wok over high heat and add 2 tablespoons of oil. Once the oil is hot, add the sliced shallot and cook for 30 seconds. Then add the garlic and prawns, tossing and cooking for 2 minutes.
3. Next, add the choy sum, toss, and cook for 1 minute. Push everything to one side of the wok, add a drizzle of oil, and then crack the eggs into the wok. Scramble the eggs before tossing them through the rest of the ingredients.
4. Once the eggs are almost cooked, add the rice and toss it through the rest of the ingredients until well mixed.
5. Add the oyster sauce to the rice and stir through well. Finish with a small amount of ground white pepper.
6. Give everything one last toss before serving the fried rice alongside the sliced cucumber and dipping sauce.