Khao Pad (Thai Fried Rice)

Place the basmati or jasmine rice in a medium pot, cover with water, and wash by rubbing the rice between your hands until the water turns clear. This process ensures fluffier rice. Once cleaned, pour off the starchy water and replace with clean water. Bring the rice to a boil, then simmer until just cooked but still a little al dente. Strain the rice, rinse, and drain.

Heat a wok or large pan to medium heat and add the vegetable oil.

Add the carrots and sauté for about 10 minutes until half cooked.

Add the lemongrass, red chili, lime leaves, and spring onions. Sauté for 1 minute, then add the shiitake mushrooms. Sauté for another minute.

Add the light soy sauce, ginger, garlic, and Vennamei prawns. Immediately add the cooked rice as the prawns cook very quickly.

Add the whisked eggs over the rice, then mix well. Add the Thai basil or basil and mint. Mix one last time and turn off the heat.

Taste the rice and add more chili and soy sauce if needed. Once the prawns are cooked through, transfer the rice into a serving dish and garnish with coriander leaves.