Here is something a little different from the usual Khao Pat. The garlic and chillies will give this a little more zing than standard fried rice, but remember that the degree of spiciness is under the control of the cook! The secret with all fried rice is to use the boiled rice left over from yesterday which has been stored in the fridge.
Heat the margarine in the wok and add the onions until they change color. Add the ham strips and garlic and stir-fry quickly and then add the chilli sauce and the chopped spring onions.
Now break up the cold boiled rice and slowly add to the work, letting the rice warm up without burning.
When the rice is thoroughly warmed through, add the prawns, soy sauce and fish sauce and continue stirring until the prawns are also hot.
Serve in a warmed dish and sprinkle with the scrambled egg and finally garnish with the tomato slices.
|Polyunsaturated margarine||4 tbspns|
|Onion, coarsely chopped||2|
|Cooked ham in thin strips||225 gm|
|Garlic, finely chopped||1 clove|
|Chilli sauce||1 tbspn|
|Spring onions, chopped||4|
|Cold, dry boiled rice||225 gm|
|Prawns, small peeled||225 gm|
|Soy sauce||1 tbspn|
|Fish sauce||1 tbspn|
|Peeled tomatoes, sliced||2|