Thai stir-fried rice (khao kuk grapi)

Instructions

At the restaurant, Amy uses Tra Chang shrimp paste, which she says makes a notable difference to the taste of the rice as it has the perfect balance of salt for the recipe.

Place rice, shrimp paste and sugar in a large bowl. Using your hands, mix until combined.

Heat 2 tbsp oil in a large wok over low heat. Add prawns and cook for 2 minutes or until light brown and crunchy; be careful not to overcook prawns as they continue to cook once removed from pan and can go hard. Using a slotted spoon, remove from pan and set aside, reserving oil and wok.

Add rice mixture to wok. Increase heat to high and cook, stirring, for 4 minutes or until reheated and fragrant. Set aside.

Wash wok, then place over high heat with remaining 1 tbsp oil. Add eggs, swirl to coat pan and cook for 2 minutes or until just set. Transfer to a chopping board, roll up and slice.

Serve rice with limes, shredded omelette, chillies, eschalots, cucumber, papaya, coriander and caramelised pork.

Note
• Shrimp paste (belachan) is from Asian food shops and selected supermarkets and delis.
• Dried prawns are from Asian food shops. If using packet dried prawns, as opposed to buying by the scoop, soak for 20 minutes to soften the hard centre.
• Green papaya and Asian red eschalots are available from selected greengrocers and Asian food shops.

Photography by Brett Stevens and Katie Kaars.

Ingredients

• 500 g(2½ cups) white or brown rice, steamed, cooled
• 2 tbspshrimp paste (see Note)
• 1 tbspcaster sugar
• 60 ml(¼ cup) sunflower oil
• 150 g(1½ cups) dried prawns (see Note)
• 4eggs, lightly beaten
• 3small limes, halved
• 8red bird’s-eye chillies, finely chopped
• 6Asian red eschalots (see Note), thinly sliced
• 1Lebanese cucumber, peeled, sliced into strips
• 1green papaya or green mango (see Note), cut into julienne
• 2 bunchescoriander, sprigs picked
• mhu waan (caramelised pork belly), to serve
•