Today we have a recipe from Marion Grasby of Marion’s Kitchen to share with you. This one is Thai Prawn Fried Rice which is sure to impress friends and family.

This dish was like the ham and pineapple pizza of my childhood.  I never got sick of it and could eat a mountain of it at a time.  Of course, it always had to be cooked by my Thai mother.  No other fried rice ever tastes as good as hers.  So this is her recipe, which has been handed down to me.  It’s these simple home-style recipes I learned from cooking alongside my mother that I treasure the most.

Thai Prawn Fried Rice

Serves 4

• 2 Tbsp vegetable oil
• 2 garlic cloves, finely chopped
• ½ brown onion, sliced
• 300g peeled & deveined shrimp
• 3 cups day-old cooked rice
• 1 Tbsp fish sauce
• 1 Tbsp light soy sauce
• ¼ tsp sugar
• black pepper
• ¼ cup roughly chopped cilantro
• ¼ cup finely sliced scallions
• 1 lime, cut into wedges
• 1 small cucumber, sliced on the diagonal

Omelette:

• 2 eggs
• 1 tsp fish sauce
• black pepper
• 2 Tbsp vegetable oil

For the omelette, whisk together the eggs, Fish Sauce and a Generous Grinding of black pepper.  Heat oil in a wok or skillet and pour in the egg mixture.  Cook for about 2 minutes until almost set, then flip over.  Cook for 10 secs and remove from heat.  Slice the omelette into thin strips and set aside.

For the Fried Rice, heat vegetable oil in a wok or large skillet until smoking hot and stir fry garlic and onion until fragrant (about 20 secs).  Add the shrimp and stir-fry until cooked.  Add rice, fish sauce, soy sauce, sugar and another generous grinding of black pepper.  Stir-fry until well combined.  Toss through the omelette strips, cilantro and scallions.  Remove from heat and serve with lime wedges and cucumber.