recipe adapted from Real Thai Recipes
2 1/2 cups cooked white rice
1 tsp shrimp paste (or bagoong paste)
1/2 tbsp fish sauce
1/2 tbsp oyster sauce
1/4 cup dried shrimp, cooked and crispy
1 unripe green mango, peeled and the flesh cut into thin strips
1 cup diced pork, with a little fat
1/3 medium red onion, diced finely
1 clove garlic, minced
2 tsp fish sauce
2 tsp Kecap Manis (thick sweet Indonesian soy sauce)
1/2 tsp black pepper
1 tbsp brown sugar
2 pcs long green chilies (or jalapeno), sliced diagonally
1 small shallot thinly sliced
1 tomato,diced and cooked with a little of the shrimp paste
Heat 1 tsp of oil on high heat. Add the pork and sear the meat for about 1 minute. Remove from the heat. Add the red onions and garlic and cook until the onions are translucent. Add the pork back to the pan then add the fish sauce, soy sauce, oyster sauce, black pepper and sugar. Cook for 5-7 minutes. Lower the heat to medium. Add more water once it starts to look a little dry to keep it from burning. Cook for 10 more minutes until it becomes shiny and sticky. Cook the egg strips next.
Whisk 1 egg. Wipe a non stick pan with a little bit of oil using a tissue. Heat the pan on medium heat for 1 minute. Pour the egg in and tilt the pan so that it evenly coats the bottom of the pan, about 0.25 cm deep. Fry until set and golden. Flip the egg once. Take off the heat and allow to cool. Roll the egg and slice into strips. Set aside.
Shrimp Paste Fried Rice
Heat 1 tbsp of oil in the pan over medium high heat. When the pan is hot, add the shrimp paste, the rice and the fish sauce. Stir continuously until the rice is heated through.
Pack the fried rice into a small bowl. Unmold onto the middle of a plate. Arrange the chilies, tomatoes, green mangoes, sweet pork, egg strips and shallots around the rice. Top the rice with the cooked dried shrimp.