Directions
To Prepare
- Pound bird eye chillies and lemongrass separately with a mortar and pestle. Set aside.
- Heat up wok with 1 tbsp of oil and sear prawns until both sides start to brown about 2 mins. Remove from wok and set aside.
- Add 1 tbsp of oil to wok and fry scramble eggs breaking into smaller clusters. Set aside.
To Cook
- Add another 1 tbsp of oil to the oil and sauté the chopped onion and white parts of spring onion for 1.5 mins. Add in the pound chilli and lemongrass and sauté for 1 to 2 mins until fragrant.
- Toss in cooked rice and all the sauce ingredients. Stir until rice is well coated.
- Return prawns, scrambled eggs and green part of spring onion into wok and stir to mix with rice.
- Cook for a min and toss in Thai basil leaves and stir to mix. Switch off heat immediately.
- Serve fried rice with fried sunny side egg, cucumber slices and lime wedge.
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