I actually can't believe that this is my first Thai recipe on this blog, when it is one my all time favourite cuisines! My husband and I have been to Thailand many times and we have completely fallen in love with the country, cuisine, culture and most of all, the people!
I actually think that this is a very suitable dish to have as my first Thai recipe on blog, simply because It was one of the first dishes that I had on my very first visit to the land of the golden smiles.
What I love about this dish is that this recipe calls for left over rice. So what I always do, is cook double the amount of rice the day before. It then makes for a really good lunch time, or evening meal.
You don't even have to add the veggies if you don't want to, or you have little time to spare.
One thing I would recommend you try although it is definitely not essential, is to make your own nam prig pow paste. The one that you buy from the shop is truly delicious, it is just good to be able to make it according to your own tastes and also you know that there isn't any rubbish going into it. It isn't hard to do, just make sure to do it in advance. I will post my recipe next. Oh I'm sorry, im forgetting to say what nam prig pow is!!!! It is a massively amazing versatile Thai paste, containing caramelised shallots, garlic, chillies and other ingredients. I don't live very close to an Asian supermarket, so I like to make my own. It will last for about 3 months in an airtight container in the fridge.
Here is the recipe for nam prig pow fried rice!
2-3 cups of left over rice. Jasmine or basmati is preferable.
1/2 a large white onion,
3 spring onions,
3 or 4 large leaves of Napa cabbage or Chinese leaf
1/2 cup cooked green peas
1/2 large red pepper,
1 large red chilli
3 cloves garlic
Bamboo shoots and water chestnuts just to taste
1 tbs fish sauce,
3 tsp nam prig pow chilli paste.
Lime wedge for seasoning to taste
2-3 eggs. One for frying and popping on the top.
Prepare everything befor cooking.
1. Julienne the all of the washed vegetables to a uniform size. Just roughly chop the garlic.
3. Add the onions and fry for about a minute before adding the chilli and the garlic.
6. Add the left over rice and stir fry for a minute or so, but make sure that you break up all of the lumps.
7. Push the rice to one side and break an egg into the pan. Scramble the egg until it is in fairly small pieces.
11. Serve the hot rice into bowls or plates and serve the fried egg on top with the wedge of lime.