Name: Savoury Fried Rice with Shrimp Paste
Yield: Serves 4–6
Cuisine: Thailand
Ingredients: long-grain white rice measured to the 400 ml (14 fl oz) level in a measuring jug and cooked according to the method given; 1 cucumber; ½ teaspoon salt; 2 teaspoons sesame oil; 1 tablespoon shrimp paste; 2 small fresh red or green Thai chillies, seeded and chopped; ½ teaspoon freshly ground black pepper; 25 g (1 oz) dried shrimp; 2 tablespoons groundnut (peanut) oil; 1 lime, cut into wedges; handful fresh coriander leaves; 3 tablespoons finely shredded spring onions; 2 tablespoons coarsely chopped garlic; 1 small finely chopped onion; 2 eggs, beaten

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Ken Hom Cooks Thai

By Ken Hom

Published 2001

About

Fried rice is universally popular. All that it needs is a little zest, a little flavour boost, to make it a real treat. Shrimp paste is one of the many seasonings that supply the desired enhancement of taste. A flavoursome condiment, it is a purple-tinted, solid paste and a rich source of protein and calcium. Although it probably originated in south China, shrimp paste is widely used throughout Southeast Asia and is very much a Thai staple.