Thai Shrimp Rice

So, we peel the shrimp, leaving only the fillets. Peel the garlic cloves from the husk, then cut them very finely with a knife. Peel the onion and chop it lengthwise, quite thinly. Green onions, pre-washed and dried, finely chopped. A large leaf of lettuce (Peking cabbage) is cut into strips 1 cm wide.

Put the wok pan on medium heat and heat it well together with vegetable oil. As soon as the oil heats up, put the garlic in it and, stirring, fry it for 15 seconds. A pleasant aroma should appear. After that, add the shrimp to the pan, fry for 30 seconds, stirring until they turn pink.

Now add half the rice (maybe even a little less) and fry it for 10 seconds. This technique will allow you to keep the rice whole and beautiful, and also in the process the rice will absorb all the juices and flavors.

Move the rice to one side of the pan, and break the egg into the vacant place. Stir the egg, fry it for a few seconds until it catches a little, and then mix with rice and shrimp. Fry everything together for 20 seconds (until the egg is completely cooked), then add the remaining rice and mix everything well and quickly.

Pour soy and oyster sauces, add a pinch of sugar (optional - this will slightly enhance the taste of the dish), fry the rice for a couple more minutes, stirring and evenly distributing the sauces and sugar. Put the chopped lettuce and onion, fry for half a minute until the vegetables become softer (but they should still remain crispy, not fully cooked).

Put the green onions, stir quickly and spread the rice on serving plates, decorate with a slice of lime, sprinkle with ground black pepper on top.

Preparing the sauce Prik Nam Pla: pour the fish sauce into a small bowl, put the finely chopped chili pepper into it, squeeze out the lime juice. Mix everything and serve it together with rice.

Bon appetit!