Thai Garlic Chili Prawn Fried Rice (Khao Pad Kung)

Khao Pad Kung is a quick Thai wok rice dish with juicy prawns, garlic and hot chilies. With lime and fresh coriander it tastes especially fresh.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 150 g Jasmine rice (raw, cooked the day before and cooled)
• 200 g Prawns, raw, peeled and deveined
• 2 Stück Eggs
• 3 Stück Garlic cloves
• 2 Stück Red Thai chilies
• 3 Stück Spring onions
• 2 EL Soy sauce
• 1 TL Sugar
• 1 TL Sesame oil
• 2 EL Cooking oil
• 1 Stück Lime
• 1 Bund Coriander
• Salt
• Pepper

Method

1. Loosen the chilled rice with your hands so that no lumps remain.
2. Finely chop the garlic, slice the chilies into fine rings and cut the spring onions into pieces, keeping the white parts separate from the green.
3. Pat the prawns dry and season them with a pinch of salt.
4. Heat the cooking oil strongly in a large wok or pan, fry the prawns for about 1 to 2 minutes until they turn pink, then remove them.
5. In the remaining oil, briefly fry the garlic, the white parts of the spring onions and the chilies until fragrant.
6. Crack the eggs into the pan, stir them roughly with a spatula and let them set halfway.
7. Add the rice and fry for 3 to 4 minutes while stirring constantly, until it is hot and the grains separate.
8. Stir in the soy sauce, sugar and sesame oil, return the prawns to the pan and toss everything briefly.
9. Season with salt and pepper and sprinkle with the green spring onions.
10. Serve with lime wedges and coriander leaves.