Shrimp Khao Pad

Method

A stir-fried rice cooked over high heat where each grain is distinct and glossy. Golden garlic and fish sauce provide a salty depth that contrasts with the fresh lime.

1. 1

   Finely mince the garlic. Slice the green onions, separating the white parts from the green. Halve the cherry tomatoes. The rice must be cold, ideally from the day before, so the grains don't stick.

2. 2

   Heat the peanut oil in a wok or large skillet until shimmering. Add the garlic and sliced Thai chili. The garlic should lightly brown and become fragrant without burning.

3. 3

   Add the shrimp. Sear over high heat until they turn pink and firm. Remove and set aside to prevent them from becoming tough.

4. 4

   Push the ingredients to the side of the wok. Crack the eggs into the center. Let them set for a few seconds then scramble them quickly until just set.

5. 5

   Add the cold Thai rice. Break up any clumps with the back of the spatula. Stir-fry vigorously over maximum heat. Each grain should be coated in oil and become glossy.

6. 6

   Pour in the fish sauce, soy sauce, Thai light soy sauce, and brown sugar. Pour the sauces onto the hot sides of the wok to caramelize them for a second before mixing with the rice.

7. 7

   Return the shrimp to the wok. Add the tomatoes and the white parts of the green onions. Mix for 30 seconds to heat through. Serve with the green parts of the onions, cilantro, fresh cucumber, and a lime wedge.