KHAO PHAD KUNG HAENG KHAI DAENG KHEM
1 cup cooked rice
2 tbsp. dried shrimp
1 spring shallot, cut into short lengths
1 salted egg yolk, cut in to large chunks
1 tbsp. coriander leaves
2 spring shallots
1 cucumber, 1 lemon
1 tsp. chopped garlic
1/2 tsp. sugar
1/2 tbsp. fish sauce
3 tbsp. cooking oil
lettuce for garnish
1. Heat the oil in a wok. When it is hot, put in the garlic and fry until fragrant. Then, add the shrimp and stir-fry. When the shrimp are golden brown, add the egg yolk, stir-fry until it is done, and then add the rice and continue stir-frying
2. Season with the sugar and fish sauce. When the rice is redy, put in the spring shallot, mix everything together, and then remove from heat.
3. Pour the fried rice onto a bed of lettuce arranged on a plate, garnish with coriander leaves and serve with cucumber slices, spring shallots and slices of lime.