Inspiring chef Marion Grasby shares one of her favourite Thai dishes.

Marion Grasby's Thai prawn fried rice

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

Ingredients

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  • Omelette
  • Fish Sauce with Chilli
  • What to do

  • 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.

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