Classic Thai dish of fried rice with shrimp paste



For the rice
• 2 tbsp cooking oil
• 2 tbsp shrimp paste (kapi or belacan)
• 30g shallot paste
• 250g cooked rice (boiled or steamed)
• 1 tbsp white sugar
• 1 tsp chicken stock powder
• ground pepper, or to taste

For the chicken
• 1 tbsp cooking oil
• 100g chicken breast, sliced or minced
• 20g palm sugar, grated
• 2 tsp soy sauce

For the omelette garnish
• 1 egg, beaten

For the salad
• 50g green mango, shredded
• 30g raw long beans, sliced rather finely
• 100g cucumber, cored and cut into matchsticks or shredded
• 50g dried shrimps, soaked and fried until crispy and fragrant
• 5g bird's eye chillies, chopped
• 1 lime, halved



To fry the rice

  • In a pan, heat the cooking oil and stirfry the shrimp paste with 20g shallot paste until thoroughly mixed, smooth and not clumpy.
  • Then, add the cooked rice, sugar, chicken stock powder, and pepper and stirfry the rice until fragrant and slightly browned. Remove from the pan and pack rice in a bowl; overturn the bowl to unmould it onto the centre of a large plate.

For the chicken

  • Heat the cooking oil and stirfry the remaining shallot paste until fragrant. Add the chicken, palm sugar, and soy sauce and continue to stirfry. Once the chicken turns a caramel colour, remove from heat and place the cooked chicken on the plate with the fried rice.

For the omelette garnish

  • Heat a tablespoon of oil in a small frying pan. When hot, tip the beaten egg in and swirl to spread it around to make a thin omelette. When cooked, remove from pan, roll and then slice into thin strips.

To finish

  • Arrange the omelette, green mango, long beans, cucumber, fragrant fried shrimps and bird's eye chillies in heaps around the rice. Serve with a squeeze of lime juice.

Note: Recipes reproduced with permission from Rama V Thai Cookbook (RM39.90, available at MPH bookstores nationwide) here edited for clarity and greater accuracy.