Khao Khluk Kapi (Thai Shrimp Paste Fried Rice)

5 steps. Take it one step at a time.

1. 01

   First, make the sweet pork

   First, make the sweet pork: Heat a small amount of oil in a pan over medium heat. Add some sliced shallots and sauté until fragrant. Add the pork belly and cook until browned. Stir in the palm sugar and dark soy sauce. Simmer on low heat until the sauce thickens and the pork is tender and glazed. Set aside.

   15 min
2. 02

   Make the omelet ribbons

   Make the omelet ribbons: Beat the eggs and fry them into a very thin sheet in a non-stick pan. Roll the omelet up and slice into thin strips. Set aside.

   5 min
3. 03

   Quickly fry the dried shrimp

   Quickly fry the dried shrimp in oil until crispy and golden. Drain on paper towels.

   2 min
4. 04

   Mix the cold jasmine rice

   In a large bowl, mix the cold jasmine rice with the shrimp paste. Use your hands or a spoon to ensure every grain is coated and there are no clumps of paste. For extra aroma, you can briefly stir-fry this mixture in a wok with 1 tablespoon of oil for 2-3 minutes.

   5 min
5. 05

   To serve, place a mound of the seasoned rice

   To serve, place a mound of the seasoned rice in the center of a plate. Arrange the sweet pork, shredded mango, sliced shallots, omelet ribbons, crispy dried shrimp, and chilies in neat piles around the rice. Garnish with lime wedges and cucumber slices.