Thai Shrimp Paste Fried Rice with Sweet Pork


Sweet Pork:
4 taels (160 grams) pork meat, shredded
1 tbsp palm sugar
2 tsp sweet soya sauce
2 tbsp fish sauce
100 ml water
Cucumber slices
Chopped bird’s eye chili
1 lime
Fried Rice:
1 egg, beaten
300 grams cooked rice
2 tbsp shrimp paste, 2 tbsp warm water, 2 shallots, sliced
1 tbsp light soya sauce, 1 tbsp chopped spring onion


11. Sweet Pork: Heat 1 tablespoon oil and stir-fry the pork until light brown in colour. Add the palm sugar, sweet soya
2sauce, fish sauce and 100 ml water. Leave to cook over low heat until the sauce is syrupy like and coating the pork
3shreds evenly. Remove and keep aside.
42. Fried rice: Dissolve the shrimp paste with warm water.
53. Fry the beaten egg with 1 tablespoon oil into thin egg sheet. Remove from wok and shred.
64. Heat 2 tablespoons oil in the wok and fry the shallots over low heat until light brown. Add the shrimp paste and then
7the rice, stir-fry until well heated up. Drizzle with the light soya sauce, add the spring onion and mix well.
85. Arrange the rice on a serving plate and serve with the sweet pork. Garnish with the egg shreds, cucumber, chili and