Khao Pad Goong

Khao Pad Goong (literally, fried rice with shrimp) is one of the most popular kinds of fried rice. This style of fried rice is original from high-end Cantonese Chinese restaurants and nowadays you can see on the menu at higher end Thai restaurants as well. The style of this fried rice is simple and normally with more expensive meat like shrimp or crab.

There is another style of fried rice that is also popular and normally you can find this dish at street vendors and Raan Ah-Han Tam Sang (another kind of short order food shop beside Raan Khao Khaeng). This style of fried rice is a one dish food, in the dish contains with vegetable like Gai Lan or Chinese broccoli, tomato and onion and the meat will be pork or chicken, and serve with some slices of cucumber. People in Thailand eat fried rice as a breakfast, lunch or and dinner.

My recipe here is from the first style of fried rice but I make this recipe as a one dish food as it covers all category of food.

For 1 serving

Ingredients

1 cup                 (packed) Steamed Jasmine rice

1                        Egg

5                        Shrimp (31 – 40 PCS /lb) (Or any size you wish)

1 clove               Garlic, chopped fine 

1                        Small spring green onion, chopped into ¼ inch

¼ tsp                 Ground pepper corn

1 tsp                  Soy sauce

1 tsp                  Oyster sauce

1 tbsp and 1 tsp Vegetable oil (1tbsp would be enough, if you concern about your health)

3 slices              Tomato

3 slices               Cucumber

1 wedge              Lime

2                         Fresh Thai chilli, chopped

                           Fish sauce

Instruction

1. Heat a steel wok over high heat, add 1 tbsp oil and swirl to coat. Add the egg and cook for a few second then use a spatula cut and break the egg to be pieces.
2. Add garlic and shrimp, and mix well. Add steamed Jasmine rice, breaking up any lumps and stir into the mixer. Add soy sauce, oyster sauce and ground pepper, and while swirling and mixing, add 1 tsp oil on just edge of the mixer. Swirl and mix 1–2 minutes or you can see every gain of rice stay individually with slightly golden brown colour.
3. Just before remove from heat, add spring green onion and mix well.
4. Serve with slices of tomato, cucumber, (squeeze) the wedge of lime, and chopped fresh chilli in fish sauce.

Chilli in Fish Sauce

            Cover chopped chilli with fish sauce (squeeze a wedge of lime juice if you wish)

***A whole process happens very fast and on high heat only so that it produces good fried rice.

***Jasmine rice is the best for making fried rice as fried rice suppose to be dried but soft

*** Some people prefer lime juice mix in fish sauce and chilli rather then squeezing it on the rice.