Thai prawn fried rice recipe
Inspiring chef Marion Grasby shares one of her favourite Thai dishes.
Forget those bland pea and ham-infested side dishes served up in Asian takeaway shops. This fried rice is a star in its own right. I often make a double batch of rice for one dinner and then use the leftovers for fried rice the next day. Day-old rice will dry out a little in the fridge so that it’s less prone to becoming gluggy when you fry it up.
Serves: 4 or 6 as part of a banquet
2 tablespoons vegetable oil
2 garlic cloves, finely chopped
½ brown onion, sliced
200g raw prawns, peeled and deveined
3 cups cooked rice (preferable a day or so old so it’s quite dry)
1 tablespoon fish sauce
1 tablespoon soy sauce
1 teaspoon sugar
1 bunch coriander, roughly chopped
2 stems spring onion
1 lemon, cut into wedges
½ Lebanese cucumber, sliced
1 teaspoon fish sauce
1 tablespoon vegetable oil
Fish Sauce with Chilli
¼ cup fish sauce
1 long red chilli, finely sliced
1. First, make an omelette - whisk eggs, fish sauce and a generous grinding of black pepper. Heat 1 Tbsp vegetable oil in a wok until hot and then pour in egg mixture. Cook omelette for about a minute or until starting to set and then flip over. Cook until just set and light golden brown, then remove from heat. Slice into thin strips and set aside.
2. Place wok back on high heat. Add 2 Tbsp vegetable oil and stir-fry garlic and onion until fragrant and just starting to brown. Add prawns and stir fry for a couple of minutes or until just cooked. Add rice, fish sauce, soy sauce, sugar and another generous grinding of black pepper. Mix and stir-fry for a couple of minute until everything is well combined. Toss through omelette strips and coriander.
3. For the fish sauce with chilli, combine the two ingredients in a small serving bowl.
Serve fried rice alongside bowl of fish sauce with chilli, cucumber and wedges of lemon.
Check out our interview with Marion Grasby about celebrating cultural and culinary diversity.