Khao Pad Goong (Thai Shrimp Fried Rice)

Method

1. 1

   Break up any clumps in the cold rice with your fingers so the grains separate easily in the wok.

2. 2

   Heat 1 tablespoon of oil in the wok over high heat, scramble the eggs softly, and remove to a plate.

3. 3

   Add the remaining oil, then the garlic and onion, and stir-fry 30 seconds until fragrant.

4. 4

   Add the shrimp and stir-fry until just pink and curled, about 2 minutes.

5. 5

   Add the rice and toss constantly, pressing it against the hot wok, until heated through and lightly crisped in spots, about 5 minutes.

   💡 Cold, day-old rice is what lets the grains fry separately instead of clumping into a sticky mass.

6. 6

   Season with soy sauce, fish sauce and white pepper, then fold in the tomato wedges and scrambled egg.

7. 7

   Scatter with spring onion and serve with lime wedges and cucumber slices on the side.