Shrimp Khao Pad

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.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 1177
• Protein: 49 g
• Carbs: 170 g
• Fat: 30 g

Ingredients

• 800 g Thai or basmati rice ( cooked and cold )
• 500 g Shrimp ( peeled )
• 4 piece Egg ( lightly beaten )
• 4 piece Garlic ( minced )
• 4 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 12 piece Solanum lycopersicum esculentum M. ( halved )
• 4 tbsp fish sauce
• 2 tbsp soy sauce
• 2 tsp Brown sugar
• 6 tbsp Peanut oil
• 2 piece Thai chili optional ( sliced )
• 2 piece Cucumber ( sliced for garnish )
• 2 piece Lime juice ( in wedges )
• 2 piece Fresh cilantro ( leaves picked )
• 2 tbsp Thai light soy sauce

Instructions

1. Aromatic preparation

   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. Searing garlic and chili

   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. Cooking the shrimp

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

4. The eggs

   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. Stir-frying the rice

   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. Seasoning and binding

   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. Finishing

   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.

Chef's tips

• The secret is cold rice: if it's warm, it will release starch and turn into mush.
• Don't overcrowd the wok, otherwise the temperature drops and the rice boils instead of frying.
• The sauce needs to caramelize on the hot metal before soaking into the grains.

Storage

Keeps for 2 days in the fridge in an airtight container. Reheat in a pan with a splash of water to soften the rice again.