Stir-Fried Rice with Shrimp Paste

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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 rice
  • 1 teaspoon Thai shrimp paste
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, finely chopped
  • 1 tablespoon grated palm sugar (jaggery)
  • 1 tablespoon fish sauce
  • 3 spring onions (scallions), finely sliced
  • 2 eggs, lightly beaten
  • 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
  • 2 limes, cut into wedges

Sweet Pork

  • 250 g (9 oz) pork neck, finely sliced
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, finely chopped
  • 2 tablespoons grated palm sugar (jaggery)
  • 1 tablespoon fish sauce
  • 2 tablespoons dark soy sauce

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 water, and simmer until the liquid has reduced to a dark, sticky glaze, then remove. Clean and dry the wok.

For the rice, heat a wok until smoking. Add half the oil and, when hot, stir-fry the garlic until fragrant. Mix in the shrimp paste, sugar and fish sauce and reduce the heat. Add the rice and stir-fry until hot, then add the spring onions, mix thoroughly, and remove from the wok.

Heat the remaining oil in the wok, swirl it around and then pour in the egg, spreading it into a thin layer. When set, remove from the wok, roll the egg up and finely slice. Spoon the rice onto plates, top with the egg, sweet pork and fried shrimp, then sprinkle on the coriander and chilli and serve with cucumber slices and wedges of lime.