Khao Phad Kung (Thai Prawn Fried Rice)
👋 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 1x Sainsbury's British Free Range Eggs Medium x6 -
1 Lime 1x Sainsbury's Limes -
6 Spring Onions, roughly sliced 1x Sainsbury's Spring Onions Bunch 100g -
3 Tomatoes, roughly chopped 3x Sainsbury's Tomatoes Loose -
440g Jasmine Rice 2x Ben's Original Jasmine Microwave Rice 220g -
1 tbsp Toasted Sesame Seed Oil 1x Sainsbury's Sesame Oil, Toasted 250ml -
4 tbsp Soy Sauce 1x Sainsbury's Light Soy Sauce 150ml -
2 tbsp Fish Sauce 1x Blue Dragon Fish Sauce 150ml -
2 tbsp Ginger and Garlic Paste 1x KTC Minced Garlic & Ginger Paste 210g -
100g Cashew Nuts 1x Sainsbury's Fairtrade Cashew Nuts 100g -
2 tsp Sugar 1x Sainsbury's White Caster Sugar 500g -
12 Frozen Prawns, defrosted 1x Sainsbury's Frozen Large Raw Peeled King Prawns ASC 180g -
2 Carrots, peeled and finely diced 2x Sainsbury’s Carrots Loose -
2 tbsp Vegetable OIl 1x Sainsbury's Vegetable Oil 1L -
1.5 tbsp Sriracha Chilli Sauce, gochujang or any hot sauce is also fine 1x Flying Goose Sriracha Hot Chilli Sauce 455ml