Khao Pad

Fried rice

• cooked jasmine rice400 g
• raw prawns200 g
• eggs2
• garlic cloves3
• onions½
• tomatoes1
• spring onions3
• fish sauce2 tbsp
• light soy sauce1 tbsp
• caster sugar½ tsp
• white pepper½ tsp
• vegetable oil3 tbsp

To serve

• limes1
• cucumbers½
• bird’s eye chillies3
• fish sauce3 tbsp

To serve

1. 01

   Slice the chillies and stir them into the 3 tbsp fish sauce for the table to make prik nam pla.

2. 02

   Cut the limes into wedges and the cucumber into slices to serve alongside.

Fried rice

3. 03

   Peel and devein the prawns if needed. Chop the garlic, slice the onion, cut the tomato into wedges and the spring onions into 3 cm lengths, and beat the eggs.

4. 04

   Break the cold cooked rice up with your fingers so there are no clumps. Day-old rice is drier and fries into separate grains; fresh rice steams into a mush.

5. 05

   Heat the wok until smoking, add the oil and fry the chopped garlic for 10 seconds.

6. 06

   Add the peeled prawns and sear for 1 minute, then push them aside, pour in the beaten eggs and scramble them roughly.

7. 07

   Add the sliced onion, then the rice, and toss hard, pressing it against the wok so it heats through fast.

8. 08

   Add the fish sauce, soy, sugar and white pepper around the edge of the wok rather than onto the rice, so they caramelise on the way in.

9. 09

   Fold in the tomato wedges and the spring onion lengths at the last moment so they keep their shape.