Khao pad goong sai khai
(fried rice with prawns and egg)
Source: Import Food

1 1/2 cups Thai jasmine rice
5 to 6 large prawns, cut in half lenghtwise
2 eggs
1 medium/small onion
3 medium cucumbers
2 fresh limes
6 green onions (spring onions)
2 tbsp fresh chopped coriander
1 fresh red chile pepper (red spur preferred)
1 tbsp sugar
3 tbsp light soy sauce
2 tbsp tomato ketchup
1/4 cup cooking oil

Steam the jasmine rice in a rice cooker, using about 2 cups water. Slice onion into rings of approximately 1/4" thickness. Fry onion in oil until they start to turn golden brown. Add the prawns, ketchup, sugar and soy sauce, and stir together. Add the steamed rice and continue to stir-fry. Remove from pan.

Fry eggs in 1 tbsp oil, turning and breaking regularly. When done, mix in the rice, and season to taste (we suggest sprinkling it with Thai pepper powder). Cut cucumbers into 1/4" slices, and slice the red chile lengthwise.

Spoon the stir-fried rice onto plates, and garnish with coriander and chile. Serve cucumber slices, spring onions and lime wedges on the side of plate.