Khao Phad Kung (Thai Prawn Fried Rice)

    15m prep time
    35m total time
    Easy level
    15 ingredients

๐Ÿ‘‹ Please make sure you defrost your prawns in the morning or preferably the night before cooking. A staple dish that you will find all over Thailand. Often served with chicken and prawns, sometimes with pineapple and occasionally with a fried egg on top, rather than scrambled and stirred through the rice. This easy rice dish is a super quick, wholesome and tasty dinner any night of the week.

Method

Based on 4 servings, adjust as needed.

Step 1

Start by making the stir-fry sauce for the Khao Phad Kung. Mix the ginger and garlic paste, fish sauce, soy sauce, sugar and sriracha sauce (if using) in a small jug until well combined. Now prepare all the vegetables ahead of cooking them. See the ingredients list for instructions.

Step 2

Next, place a large frying pan or wok on a high heat and add half of the toasted sesame oil. Once hot, crack in the eggs and stir fry until they scramble. This takes about 2 minutes. Remove the scrambled eggs from the pan or wok and pop them to one side.

Step 3

Wipe out the pan or wok with a little kitchen towel before adding the remaining sesame oil. Add in the diced carrots and cook for 4-5 minutes with a splash of water until slightly tender. Then add the spring onions, chopped tomatoes and the defrosted prawns.

Step 4

Continue to cook on a high heat until the prawns are just pink. Pour in the cashew nuts and the sauce you made earlier. Bring the sauce to a simmer and coat all the ingredients well before pouring in the cooked Jasmine rice and the scrambled eggs.

Step 5

Stir-fry for another 3 minutes, breaking any clumps of rice up using a wooden spoon. Make sure all the rice is dressed with a little of the sauce and the dish is piping hot. Squeeze over the lime juice and serve.
  • Ingredients
  • Based on 4 servings
  • 2 Eggs, beaten 1 x Sainsbury's British Free Range Eggs Medium x6
  • 1 Lime 1 x Sainsbury's Limes x1
  • 6 Spring Onions, roughly sliced 1 x Sainsbury's Spring Onions Bunch 100g
  • 440g Jasmine Rice 2 x Ben's Original Jasmine Microwave Rice 220g
  • 1 tbsp Toasted Sesame Seed Oil 1 x Sainsbury's Sesame Oil, Toasted 250ml
  • 2 tbsp Fish Sauce 1 x Blue Dragon Fish Sauce 150ml
  • 12 Frozen Prawns, defrosted 1 x Sainsbury's Frozen Large Raw Peeled King Prawns ASC 180g
  • 2 tbsp Vegetable OIl 1 x Sainsbury's Vegetable Oil 1L
  • 3 Tomatoes, roughly chopped 3 x Sainsbury's Tomatoes Loose
  • 4 tbsp Soy Sauce 1 x Sainsbury's Light Soy Sauce 150ml
  • 2 tbsp Ginger and Garlic Paste 1 x KTC Minced Garlic & Ginger Paste 210g
  • 1.5 tbsp Sriracha Chilli Sauce, gochujang or any hot sauce is also fine 1 x Flying Goose Sriracha Hot Chilli Sauce 455ml
  • 2 tsp Sugar 1 x Sainsbury's White Caster Sugar 500g
  • 100g Cashew Nuts 1 x Sainsbury's Fairtrade Cashew Nuts 100g
  • 2 Carrots, peeled and finely diced 2 x Sainsburyย’s Carrots Loose
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