Khao Pad Gung Sai Khai
Fried Rice with Prawns and Egg

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Ingredients
1.5 cups Thai jasmine rice
3-4 large prawns, cut in half lengthwise
2 eggs
1 medium/small onion - hua hom
3 medium thai cucumbers
2 fresh limes
6 green onions
2 tbsp fresh chopped coriander
1 fresh red chilli pepper - prik chee-fa
1 tbsp palm sugar
3 tbsp thin soy sauce
2 tbsp tomato sauce
1/4 cup cooking oil

Method
1.Steam the jasmine rice in a rice cooker, using about 2 cups water.
Leave the rice to cool , (1hr) minimum, or over night in the fridge, as cold rice makes a better dish.

1. Slice onion into rings of approximately 1/4" thickness.
2. in a wok fry the onions in oil until they start to turn golden brown.
3. Fry eggs in 1 tbsp oil, turning and breaking regularly.
4. Add the cold steamed rice and continue to stir-fry so that it, mixes with the rice
5. Add the prawns, stir-fry until they turn pink
6. add the tomato sauce, sugar and soy sauce, and stir together. .
7. season to taste (we suggest sprinkling it with Thai pepper powder).
8. Cut cucumbers into 1/4" slices, and slice the red chile lengthwise.

Spoon the stir-fried rice onto plates, and garnish with coriander and chilli. Serve with the cucumber slices, green onions and lime wedges on the side of plate