1 cup cooked jasmine rice
6 (70 grams) prawn, shelled and deveined
1/4 cup mushroom
1 lemom glass, sliced 1 inch crushed
1 inch length galangal, crushed
2 kaffir lime leaves, crushed
2 tablespoons vegetable oil
1 tablespoon garlic, finely chopped
Seasoning sauce ingredients
2 teaspoons Thai fish sauce, (or to taste)
1 tablespoon fried chilli paste
1 teaspoon hot chillies crushed (or less if you don't want too spicy)
1/2 teaspoon sugar
For the garnish and accompaniments:
about 1/8 cup packed, fresh coriander leaves
1 cucumber, peeled and thinly sliced
2 scallions, trimmed
1 medium tomato, sliced into 4 wedges
2 lime wedges
1. first, make the fried rice. Heat a medium to large wok over high heat. When the oil begins to sizzle, add the prawns, and cook, stirring constantly, until softened, about 1 minute. Add the garlic and cook until just golden.
2. Add the rice, breaking it up with your fingers as you toss it into the wok. With your spatula, keep moving the rice around the wok. At first it may stick, but scoop and toss the rice and soon it will be more manageable.Add lemon grass, galangal . Good fried rice should have a faint seared-in-the-wok taste. Cook for approximately 4 to 5 minutes. Add the mushroom and all seasoning ingredients. Stir-fry for 30 seconds to 1 minute.
3. Mound the rice onto the center of a platter. Sprinkle with fresh coriander. Around the rice, place a row of overlapping cucumber slices, scallions, tomato and lime wedges. The lime should be squeezed on the rice as you eat it.