Ingredients:
- 2 cups of cooked jasmine rice (preferably cold and day-old)
- 200 grams of shrimp, peeled and deveined
- 2 cloves garlic, minced
- 1 small onion, diced
- 1/2 cup of mixed vegetables (carrots, peas, corn)
- 2 eggs, beaten
- 2 tablespoons of vegetable oil
- 1 tablespoon of soy sauce
- 1 tablespoon of fish sauce
- 1/2 teaspoon of sugar
- A pinch of white pepper
- Fresh cilantro or green onions for garnish
- Lime wedges for serving
Instructions:
- Heat the vegetable oil in a wok or a large skillet over medium-high heat.
- Add minced garlic and diced onion. Stir-fry for about 30 seconds until fragrant.
- Add the shrimp and cook until they turn pink and opaque, usually 2-3 minutes. Remove the shrimp from the pan and set them aside.
- Push the onion and garlic to one side of the pan and pour the beaten eggs onto the other side. Scramble the eggs until they’re cooked but still slightly runny.
- Add the cold, day-old rice to the pan and break up any clumps. Stir-fry for a few minutes until the rice is heated through.
- Add the mixed vegetables and stir-fry for another 2-3 minutes until they’re tender.
- Return the cooked shrimp to the pan and stir to combine with the rice and vegetables.
- Season with soy sauce, fish sauce, sugar, and a pinch of white pepper. Stir-fry for an additional 2-3 minutes.
- Taste and adjust the seasoning if needed.
- Serve the Kao Pad Kung hot, garnished with fresh cilantro or green onions, and with lime wedges on the side.
