Monday, June 27, 2011

Fried Rice with Pork and Prawns (Kao Pad Goong Moo)

Thai Translation – Kao = Rice, Pad = Fried, Goong = Prawn, Moo = Pork

Fried rice is a staple dish in Thailand and is enjoyed at any time of the day. There are many variations of the dish – from meat only, to egg to herbs and spices. Fried rice is at its best when cooked over a very hot heat and with day-old rice. Newly cooked rice will be too moist and you may end up with a rice-pancake when cooking with this type. If you only have new rice to cook with, place it on a plate in the refrigerator for at least 30 minutes before cooking.
Cooking Time - 5 minutes
Preparation Time - 10 minutes

Serves 4

1 cup cooked rice
½ medium onion
200g pork mince
6 – 8 medium prawns
1 shallot
1 inch piece carrot
¼ chinese cabbage
1 piece celery
1 chilli (optional)
2 garlic cloves
1 egg
small handful mung bean sprouts
¼ cup Thai basil leaves
1 tsp fish sauce
1 tsp oyster sauce
½ tsp white pepper
1 tbsp vegetable oil

  1. Finely slice shallot, chinese cabbage, onion, carrot and celery and set aside. Dice the garlic and chilli (optional) into small pieces. Whisk the egg to combine the white and the yolk well. Remove the prawn head, tail and shell and remove the intestinal tube. Wash the mung beans and basil leaves.
  2. Over medium to high heat, warm a wok with the oil. Add the garlic and chilli and fry for one minute.
  3. Add the pork mince and cook until it changes colour. Add the shallot, chinese cabbage, onion, carrot and celery and fry quickly for 1-2 minutes. Add the prawns.
  4. Combine the egg and the rice in a bowl and mix well. Add this to the wok and stir to combine with the vegetables and meat.
  5. Add the seasoning's to the work – fish sauce, oyster sauce and white pepper. Stir well and turn the heat off.
  6. Stir the mung beans and basil leaves into the rice.
  7. Serve the rice on a large plate with a garnish of mung beans and basil.

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