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Recipe details are AI-generated from the video and may contain errors — for reference only.
Pour 3 tbsp fish sauce into a small sauce bowl. Stem and finely slice 5 Thai chilies, then add them to the fish sauce. Squeeze in juice from 0.5 lime and mix well with a spoon until chilies are submerged.
Watch out
Avoid touching your eyes or face after cutting chilies, as the chili juice will cause severe burning.
Wash your hands thoroughly with soap after peeling raw shrimp to prevent bacterial cross-contamination.
Peel 10 raw shrimp by twisting off the head and peeling away body shells, keeping the tail shell attached.
Watch out
Keep tails attached so shrimp retain their shape and visual appeal during high-heat stir-frying.
Peel and coarsely mince 2 cloves garlic. Slice 0.5 white onion into thin wedges. Chop 3 green onions finely. Slice 1 Chinese broccoli leaf in half lengthwise, then cross-cut into 1 cm wide strips.
Watch out
Keep chopped green onions separated from Chinese broccoli and white onion, as they enter the wok at different cooking stages.
Stand slightly back when adding garlic to avoid being splashed by sizzling hot oil.
Heat wok over high heat and pour in 1 tbsp oil. Once oil is piping hot, add minced garlic and stir-fry for 15 seconds until sizzling and fragrant. Toss in 10 prepared shrimp and stir-fry continuously for 30 seconds until shrimp turn bright pinkish-orange.
local_fire_departmentHigh heat, 45 secondsWatch out
Keep stirring continuously so garlic does not burn and turn bitter in the hot oil.
Add half of the cooked rice (0.75 cup) to the wok and stir-fry for 15 seconds until the rice turns slightly pinkish-orange from absorbing shrimp oils. Push rice and shrimp to one side of wok, crack 1 egg into empty space, swirl slightly with spatula, then scramble and mix egg thoroughly into rice and shrimp until egg is fully set.
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Allow egg to set briefly in the hot clear space before folding into rice to prevent mushy rice grains.
Toss in remaining half of cooked rice (0.75 cup). Add 0.5 tbsp soy sauce, 0.5 tbsp oyster sauce, and 0.25 tsp sugar. Stir-fry vigorously for 15 seconds. Add sliced Chinese broccoli and white onion wedges, stir-frying for 30 seconds until vegetables soften slightly. Scatter chopped green onions and toss for 5 seconds.
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Do not overcook the Chinese broccoli and onion
they should remain crisp and vivid green
Use oven mitts or cloth towels when tipping hot wok to pour food onto the plate to avoid skin burns.
Transfer fried rice from wok onto a serving plate. Slice remaining 0.5 lime into a wedge and place beside fried rice. Sprinkle 0.25 tsp ground white pepper over rice. Serve immediately alongside the prepared Prik Nam Pla sauce bowl.
Watch out
Serve immediately while steaming hot for optimal texture and aroma.
