Flavorful Lap Cheong Fried Rice
Thai · Organized from the video by Home Cooking with Somjit
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Ingredients · 2 servings
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Steps
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- 1
Marinate the prawns and pork slices with 1/4 tsp salt.
- 2
Heat pan with 1/2 tbsp cooking oil and fry the lap cheong until it releases oil, then remove from pan.
💡 The released oil makes the rice flavorful
- 3
In the same pan, fry the prawns until cooked, then remove from pan.
- 4
Fry the pork slices in the pan until done, then remove from pan.
- 5
Fry the chopped garlic in the pan until brown, then remove from pan, leaving a little garlic behind.
- 6
Fry the mixed vegetable in the pan, then remove from pan.
- 7
Add 1/2 tbsp cooking oil to the pan and fry the eggs, then remove from pan.
- 8
Add 1 tbsp cooking oil to the pan and fry the cooked rice.
- 9
Lower the heat and add light soy sauce, sesame seed oil, pepper, oyster sauce, and the fried garlic to the rice. Stir to combine.
- 10
Increase the heat and stir-fry the rice for 1 to 2 minutes to break up lumps.
💡 Don't want it to be lumpy
⏱ 1 to 2 minutes
- 11
Add the fried vegetable, egg, lap cheong, pork, prawns, and spring onion to the pan. Stir to combine.
💡 Prawns release water; adding them at the end prevents soggy rice
- 12
Give everything a final mix and serve warm.
Tips
- The fat released from frying the lap cheong makes the rice delicious.
- Don't add the water from the prawns to the rice to avoid sogginess.
- Break up the rice lumps during the frying process.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Home Cooking with Somjit on YouTube