Fried Rice Recipe Thai Recipe

I'm at Bangkok in Sydney's Thai town and the chef here is going to show me his twist on a special fried rice. Let's check it out. Khun Dia, would you say that your food here at Bangkok is more for the western palate or the Thai palate? I would say more for the Thai palate because that's what our original idea when we first start this restaurant because I think you know when I arrived here 19 years ago I found a lot of restaurant or you know Thai restaurant here they making food for me is too sweet and for Thai people I got a lot of complaint that saying that not real Thai not as authentic as I think so we cater the food for more Thai palate but some of the dishes we still have you know balancing the taste for you know Aussie people still. This open kitchen at Bangkok is fantastic. You can see everyone walking by while you're cooking and I'm here with chef Pao. Chef what are you going to cook for us today? Man goong is fantastic a really wonderful ingredient. Man goong is the fat that comes from inside the head of the prawn has such a lovely flavor. Can't wait to see this being used today. This fried rice is going to be fantastic. Okay chef please take it away. So just about a tablespoon of oil. Nice hot wok. Make sure this is really important to get your oil hot right before you add the egg. So the eggs only semi-cooked before adding the rice. Chef how long have you been cooking for? 10 years. Fantastic so you're a master of this dish. So just a sprinkling of carrot. And the prawns have been already a little bit cooked in water just boiled. So just hard-cooked prawns. And now the shrimp paste. So how much would you add to that? Maybe two tables or two teaspoons. Two teaspoons. Oh the smell is fantastic. It's got a real southern smell hasn't it? Soy sauce. Some soy sauce. So that's the healthy brand soy sauce very popular in Thailand. And sugar. Just that little bit of Thai sweetness. Pepper. Amazing the color that's actually come from that mung bean as well isn't it? It's beautiful like a lovely orange color. Some spring onions to finish off. Is that it? Yeah. It's that easy. The thing I love about Thai food amazing flavor yet so quick and easy to do. So we just need to present that up on a plate and we're done.