Thai Fried Rice — Thathi’s Recipe
Thathi’s Thai fried rice — built on a fragrant paste of garlic, shallots, sambal oelek, shrimp paste, and lemongrass, with kecap manis for sweetness and depth. The rice goes in off the heat, tossed through until every grain is coated. A fridge-clearing weeknight staple.
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garlic — to taste -
shallots — to taste -
chopped red pepper -
turmeric — to taste -
cilantro root (or stems) — finely chopped -
chilli powder — to taste -
~1 tbsp sambal oelek -
shrimp paste — to taste -
kecap manis (sweet soy sauce) — to taste -
1 chicken stock cube -
lemongrass, finely chopped -
cooked rice (day-old works best) -
oil, for frying
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Heat oil in a wok or large pan. Sauté the garlic, chopped scallion, and red pepper until fragrant.
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Add all the remaining ingredients — turmeric, cilantro root, chilli powder, sambal oelek, shrimp paste, kecap manis, and the crumbled stock cube. Stir-fry together until fragrant and combined.
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Turn off the heat and add the cooked rice. Toss through the mixture until every grain is coated and heated through.
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Lastly, sprinkle the finely chopped lemongrass over the top and mix it through the rice. Serve immediately.
