Stir-Fried Rice with Shrimp Paste

Name: Stir-Fried Rice with Shrimp Paste
Cuisine: Thai
Ingredients: 2 tablespoons dark soy sauce; 2 tablespoons grated palm sugar (jaggery); 250 g (9 oz) pork neck, finely sliced; 2 limes, cut into wedges; 2 tablespoons vegetable oil; 4 cloves garlic, finely chopped; 1 tablespoon grated palm sugar (jaggery); 555 g (1 lb 4 oz/3 cups) cooked rice; 1 teaspoon Thai shrimp paste; 3 tablespoons dried shrimp, deep-fried until golden; 1 large handful of coriander (cilantro) leaves, roughly chopped; 1 long red chilli, finely sliced; 2 Lebanese (short) cucumbers, finely sliced; 1 tablespoon fish sauce; 3 spring onions (scallions), finely sliced; 2 eggs, lightly beaten

Preparation info

Difficulty
Medium

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

This Thai-inspired rice dish is a wonderful meal with left-over rice. The shrimp paste gives it a beautiful sweet fragrance that makes it irresistible.

Ingredients

555 g (1 lb 4 oz/3 cups) cooked

Asia
Thailand
Main course
Leftovers
South East Asia

Method

For the sweet pork, heat a wok until smoking, add the oil and, when hot, stir-fry the pork until golden brown. Add the garlic and stir-fry until fragrant, then add the palm sugar and cook for about a minute to allow it to caramelise. Add the fish sauce, soy sauce and 3 tablespoons w

Ingredients

Method

Photos