Khao Pad Goong

Directions

1. Cut 1/4 of a sweet white onion into medium sized strips and then finely dice 3–4 green onions.
2. Take 1 leaf of Chinese broccoli (kai lan), slice it in half first along the spine, and then slice it into 1/2-inch (1-cm) strips.
3. Over medium-high heat, heat up a wok or frying pan, then add about 1 tablespoon (15 ml) of oil. Allow oil to become hot before adding any ingredients.
4. Add garlic and stir fry continuously for about 15 seconds, until it becomes very fragrant.
5. Add shrimp and fry for about 30 seconds, until shrimp begins to turn pink and feel firmer.
6. Add slightly less than half of the rice. Stir-fry for about 10 seconds.
7. Move rice to the side of wok and crack egg onto the empty side.
8. Whisk egg, cook for 5–10 seconds, then mix it into the rice and shrimp.
9. Continue stir-frying for an additional 20 seconds until egg is fully cooked. Add remainder of rice and stir.
10. Add soy sauce, oyster sauce, and a pinch of sugar to taste (optional). Continue stir-frying all ingredients, ensuring the sauce is mixed in thoroughly.
11. Add chopped Chinese broccoli and onions and stir-fry until vegetables wilt, about 30 seconds. They should still be crisp and not fully cooked.
12. Add green onions, stir for 5–10 seconds, and remove from heat.
13. Serve immediately with a wedge of lime on the side. Sprinkle rice with ground black pepper for extra flavor.