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Thai Shrimp Paste Rice
Ingredients
For the Rice:
- 2 tsps. unsaturated cooking oil
- 4 cloves garlic, sliced finely
- 2 Tbsps. Thai shrimp paste
- ¾ cup brown rice, washed and drained
- ½ cup Quaker Oats for Rice / Quick Cooking Oats (wash & drain)
- 2 cups water, for cooking rice in a rice cooker
- ½ tsp. salt
For the Chicken:
- 2 tsps. unsaturated cooking oil
- 4 lean chicken fillets (400g), skin and fat removed, cut into thick slices
- 2 Tbsps. thick sweet soy sauce
- 1 Tbsp. palm or soft brown sugar
- 1 Tbsp. fish sauce
For the Eggs:
- 2 eggs, lightly beaten
- 4 egg whites, lightly beaten
- ¼ tsp. salt
- ½ tsp. black pepper powder
- ¼ Tbsp. unsaturated cooking oil
For Thai Shrimp Paste Rice:
- 1 green mango, shredded finely
- 4-6 bird’s eye chilies, sliced finely
- 8 shallots, sliced finely
- ¼ cup firmly packed fresh coriander leaves, sliced finely
Methods
For the Rice:
- Heat oil in a non-stick pan and stir-fry garlic and shrimp paste over medium heat for about 2 minutes.
- In a rice cooker, add brown rice, oats, water, fried shrimp paste mixture and salt and cook until done.
For the Chicken:
- Heat oil in a non-stick pan and stir-fry chicken slices with thick sweet soy sauce, sugar and fish sauce over a simmering flame for about 6-7 minutes or until the chicken is cooked, looks shiny and sticky. For the Eggs:
- In a separate bowl, beat together eggs, salt and black pepper powder.
- Pan-fry the eggs with a little oil in a non-stick pan.
- Slice omelet into thin slices when done.
- Dish out and set aside.
For Thai Shrimp Paste Rice:
- Fluff up the rice in the rice cooker and dish out into 4 plates.
- Add cooked chicken fillets, sliced eggs, shredded green mangoes, bird’s eye chilies, sliced shallots and sliced coriander around and on top of the rice in each plate.
- • Serve immediately.
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Chef - Wafi - Admin
