KHAO PHAD THALE RUAM
2 cup cooked rice
1/4 cup of steamed crab meat
1 squid cut into bite-sized pieces
100 grams peeled and veined white prawns
1/4 cup shelled mussels, 2 eggs
1 sliced tomato, 1/2 sliced onion
1/2 tbsp. finely sliced spring shallot
1 tbsp. coriander leaves, 2 tsp. chopped garlic
2 spring shallots, 1 cucumber
1 red spur chilli, 1 tsp. ground pepper
1/2 tsp. sugar, 1 tbsp. light soy sauce
1/2 tbsp. seasoning sauce, 4 tbsp. cooking oil
lettuce for garnish
1. Heat the oil in a wok. When il is hot, fry the garlic until fragrant, then add the squid, prawns, and mussels and stir-fry until done. Next, break the eggs into the wok, break the yolks, and mix with the shellfish. When the egg is done, put in the rice and crab meat and continue stir-frying. Net, add the tomato and onion and stir and turn to mix.
2. Season with the pepper, sugar, light soy sauce, and seasoning sauce, mix evverything together, and when the rice is ready, add the spring shallot, mix togetther once again, and then remove from heat.
3. Dip the fried rice onto a bed of lettuce arranged on a plate, garnish with coriander leaves and long thin slices of red spur chilli, and serve with spring shallots and cucumber slices.