With leftover rice and already-cooked prawns, this dish comes together almost instantly (okay, actually it takes about ten minutes). It’s simple and tasty, and if you like fish sauce, you’ll love it. I used brown rice because I prefer it in general, but white would be good too.
(adapted from Thai Cooking from the Siam Cuisine Restaurant)
12-15 prawns, cooked
2 tsp oil
1 tbsp minced garlic
2 tbsp chopped onions
1/2 red bell pepper, thinly sliced
3 cups cold cooked rice
4 tbsp fish sauce
1 tsp sugar
1 tbsp ketchup
2 tsp soy sauce
2 tsp chopped cilantro
a few slices cucumber, for garnish
juice of 1 fresh lime
Heat a skillet over high heat and add the oil.
When the oil is hot, add the garlic and onions.
Stir-fry until light brown.
Crack the eggs into the pan and scramble, cooking for about 10 seconds.
Add the bell pepper and stir fry for about 30 seconds.
Add the rice and stir-fry, breaking up clumps of rice and egg.
Add the fish sauce, sugar, ketchup, and soy sauce and stir fry for a few minutes.
Add the prawns and cook until they are heated through.
Transfer to a serving dish, and sprinkle the lime juice and cilantro over the top, then serve with cucumber slices on the side.