Serving: 1 person Preparation time: 25 minutes
1.5 cups Thai jasmine rice
5-6 large prawns, cut in half lengthwise
1 medium/small onion
3 medium cucumbers
2 fresh limes
6 green onions (spring onions)
2 tbsp fresh chopped coriander
1 fresh Thai chilli pepper
1 tbsp sugar
3 tbsp light soy sauce
2 tbsp tomato ketchup or Thai ketchup
1/4 cup cooking oil
Steam the jasmine rice in a rice cooker, using about 2 cups water. Slice onion into rings of approximately 1/4” thickness. Fry onion in oil until they start to turn golden brown. Add the prawns, ketchup, sugar and soy sauce, and stir together. Add the steamed rice and continue to stir-fry.
Remove from pan. Fry eggs in 1 tbsp oil, turning and breaking regularly. When done, mix in the rice, and season to taste (we suggest sprinkling it with Thai pepper powder). Cut cucumbers into 1/4” slices, and slice the red chili lengthwise.
Spoon the stir-fried rice onto plates, and garnish with coriander and chili. Serve cucumber slices, spring onions and lime wedges on the side of plate.