What you'll need:
- 1 red onion, sliced
- 2 tbsp vegetable oil
- 2 garlic cloves, sliced
- 250g peeled prawns (big ones are best)
- 75g frozen or fresh peas
- 300g cooked brown rice
- 1 red chilli, sliced (as hot as you like)
- 1 tbsp Thai fish sauce
- 1 tbsp dark soy sauce
- 4 large eggs
- 1 tbsp sesame seeds
- Small bunch of fresh coriander, roughly chopped
- Sriracha sauce to serve
- Chilli flakes (optional)
Time: 15 minutes
Fry the onion, garlic and chilli in a wok with a tablespoon of oil, until they’re nicely golden. Add the prawns, and fry for a further minute or so, making sure everything is well mixed.
Toss in the rice, peas, soy sauce and fish sauce. Keep everything moving - you want this to be a nice big mess of flavours. Stir in the chopped coriander leaves and take off the heat.
In a separate pan, fry the four eggs in the remaining oil, and add plenty of salt, pepper and chilli flakes to the eggs while they are frying. Serve the spicy rice and prawns in a bowl, topped with a freshly cooked fried egg (yolks still runny, please), plenty of Sriracha, coriander leaves, and some toasted sesame seeds.
A good Thai fried rice is going to pair beautifully with the Helm Tumbarumba Riesling 2017. You surely can’t go far wrong with this zippy Aussie Riesling matched with a simple Asian meal!
There you have it -- a simple recipe for Thai Fried Rice for you to try at home!
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