Ingredients
Fried Rice with Shrimp (Khao Pad Goong ข้าวผัดกุ้ง)
1.5 cups of cooked rice cooled (or day old rice works well too) – Or just estimate about 1 normal bowl full
About 5 – 10 shrimp, head peeled, but tail on
¼ of a big white onion (or ½ of a very small white onion, like I used)
1 leaf of Chinese broccoli (or any crisp green leafy vegetable)
2 cloves garlic
1 egg
½ tablespoon soy sauce
½ tablespoon oyster sauce
Pinch of sugar (optional)
1 tablespoon of oil for frying
Prik Nam Pla (Chilies in Fish Sauce พริกน้ำปลา)
5 Thai chilies
3 tablespoons of fish sauce
½ of a lime
Instructions
Fried Rice
If you’re using whole fresh shrimp like I did, first pinch off the head, and peel the outer shell of the shrimp, leaving only the tail on (that’s Thai style). You can also devein them if you’d like, but for small shrimp, to me it doesn’t really matter.
Peel 2 cloves of garlic, and then just finely mince them
Slice ¼ of a sweet white onion into medium sized strips
Finely dice about 3 – 4 green onions
Take just 1 leaf of Chinese broccoli (kai-lan), slice it in half first along the spine, and then slice it into 1 centimeter sized strips
Turn on your stove to medium high, heat up your wok (or frying pan), and add about 1 tablespoon of oil
Once your oil is hot, add the garlic first, and stir fry continuously for about 15 seconds or so, until it gets nice and fragrant
Next, toss in your shrimp, and fry for about 30 seconds – your shrimp should start to turn pink and feel more firm
Add in a little less than ½ of your rice first. This is going to soak up all those delicious shrimp juices and oils and keep your rice nice and dry. Stir fry for about 10 more seconds – This is a little known trick to make good rice, so it remains nice and dry
Scoot all your rice to one side of the pan, and then crack in the egg into the empty side
Whirl the egg up, let it cook for a few seconds, and then start to mix it up with the rice and shrimp
Keep stir frying for about 20 seconds until the egg is fully cooked, and then add in the rest of your rice, and give it a quick stir
Add ½ tablespoon of soy sauce, ½ tablespoon of oyster sauce, just a pinch of sugar (optional), and continue stir frying your rice, making sure all the sauce get mixed in
Then add your chopped Chinese broccoli and onions, and stir fry for another 30 seconds until the vegetables wilt, but they can still be crisp and not fully cooked
Lastly, toss in your green onions, stir it a few more seconds, and it’s ready
Immediately dish your fried rice onto a plate
Slice off a wedge of lime, and serve it on the plate next to the rice
For the final touch, I like to sprinkle some freshly ground black pepper on top to give some extra flavor
Prik Nam Pla (Chilies in Fish Sauce)
Add 3 tablespoons of fish sauce to a small bowl
Slice about 5 Thai chilies (you can add more or less, up to you), and add them to the fish sauce
Finally, I like it with a little squeeze of about ½ of a lime – but this is optional – and at many Thai restaurants it’s only fish sauce and chilies
That’s is, give it a stir, and set it aside

Ingredients:

2 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon chopped fresh Thai red chili pepper
8 ounces boneless skinless chicken breasts, cut into bite-size pieces
2 cups cold cooked rice
1 tablespoon sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
2 tablespoons chopped shallots
1/3 cup Thai holy basil (regular basil ok)
1 tablespoon chopped fresh cilantro

How to make it:

1 In a wok or large skillet, stir-fry garlic in oil until golden; then add chilies and chicken and stir-fry until chicken is cooked.
2 Add rice, sugar, fish sauce, and soy sauce, and stir-fry, mixing gently.
3 When well mixed, add shallots, basil leaves and cilantro; cook another minute or so, and serve.
4 If you desire, serve with lime wedges, chile sauce, fish sauce, or soy sauce at the table.

Crab Fried Rice is a dish that you do not want to order from small street stalls. You want to get crab fried rice at a nice restaurant because the quality of the crab determines how good crab fried rice can be.

This recipe reflects how crab fried rice is made in Thai restaurants in Thailand, no carrots, no peas, just crab!

Ingredients
6 cups cooked rice
2 eggs
1 1/2 tablespoons fish sauce
3 cloves chopped garlic
2-3 chopped green onion
3-5 tablespoons vegetable oil
1 teaspoon ground white pepper
1 cup crab meat

Prepping
I cook 3 cups of jasmine rice with 3 cups of water which yields about 7 cups of cooked rice. This recipe calls for 6 cups of cooked rice. Another cup is for emergency rescue. Canned crab meat is convenient and fast. However, if you have leftover cooked crab, that is ideal. The can that I bought has ½ cup of crab meat. You will need 2 cans. Squeeze out the water so that the fried rice will be fluffy not gummy.
Cooking
Over medium to high heat, add 3 tablespoons of oil to a wok or a large pot. You’ll need room to stir the rice around. Add chopped garlic to the oil. When the garlic begins to brown, add rice. Stir and mix the rice with the oil. Add crab meat and stir again.

Make room in the middle of the wok. Add a teaspoon of oil and crack the egg into the spot. Scramble the egg to cook it. Then incorporate the egg into the rest of the fried rice. Repeat the same steps to add another egg.

Add fish sauce and ground white pepper and taste. If your fried rice is too salty, add the 1 cup of left over rice. Stir and taste again. If you are happy with the taste, turn off the heat. Add the chopped green onions. In the pictures, I added a few cilantro leaves as a garnish, but it’s not necessary and purely for decoration.
Tasting
The Crab Fried Rice should be fluffy, dotted with crab chunks and green onion. It should not be oily. The crab flavor should be prominent with detectable amount of ground white pepper. Serve with sliced cucumber, a wedge of lime and chili fish sauce.