Khao khluk kapi is rice stir-fried with shrimp paste, served with sweetened pork, beef or vegetables, sour mango, fried shrimp, chillies and shallots.
- 3 cups cooked rice
- 1 tablespoon fried shrimp paste
- 1 egg, lightly beaten
- 3 tablespoons Asian shallots, finely sliced
- 1 tablespoon chopped garlic
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon water
- ½ cup cooking oil
For sweet beef
- 1 cup finely sliced beef
- 1 tablespoon Asian shallots, finely sliced
- 2 tablespoons fish sauce
- 1 teaspoon soy sauce
- ¼ cup water
- 2 tablespoons cooking oil
- For sweet pork: Saute shallot in oil over medium heat until golden brown and aromatic. Add beef and saute until cooked. Season with fish sauce, soy sauce, and sugar, stir well. Follow with water. Simmer until dry and the beef looks glossy. Remove from heat.
- Fry garlic in oil over medium heat until fragrant, mix shrimp paste and water together, pour into the wok and stir well. Season with sugar and fish sauce, reduce the heat. Add the rice, stir thoroughly to mix well. Transfer to a dish.
- Heat 1 tablespoon of oil over low heat, spread to cover the sides of the wok. Pour in the beaten egg and spread to obtain a thin omelette. When the egg is cooked, remove from heat, roll up and cut into thin strips.
- Spoon the fried rice onto a serving dish, arrange the omelette, sweet beef, fried shrimp and sliced shallots for appearance. Garnish with coriander and chilli as a finishing touch and serve with spring onion and lime wedges.