Ingredients (2 servings)
For the fried rice:
2 cups cooked jasmine rice (day-old rice works best)
6–8 medium prawns, peeled and deveined
6–8 squid rings (or sliced tube squid)
6–8 fish balls or scallops (as shown in picture)
2–3 cloves garlic, chopped
2–3 Thai bird’s eye chilies, sliced
½ cup long beans (yard beans) or green beans, chopped
½ cup holy basil leaves (or Thai basil)
½ cup red bell pepper or spur chili, sliced
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp fish sauce
½ tsp sugar
1 tsp chili paste in oil (optional, for extra color & flavor)
2 tbsp cooking oil
For the crispy fried egg:
2 eggs
Oil for frying
For the dipping sauce (Prik Nam Pla):
2 tbsp fish sauce
1 tbsp lime juice
2 Thai chilies, finely chopped
1 small clove garlic, minced (optional)
½ tsp sugar
Instructions
1. Make the crispy fried egg
Heat about ½ cup oil in a wok or pan.
Crack in an egg and fry until crispy edges form and the yolk is still soft. Remove and set aside.
2. Prepare the dipping sauce
In a small bowl, combine fish sauce, lime juice, chopped chilies, garlic, and sugar. Stir until sugar dissolves.
3. Cook the fried rice
Heat 2 tbsp oil in a wok over medium-high heat.
Add garlic and chilies, stir-fry until fragrant.
Add prawns, squid, and fish balls. Stir-fry until just cooked.
Toss in long beans and red chili slices. Stir 1–2 minutes.
Push everything to the side, add the rice. Break it up with your spatula.
Season with oyster sauce, soy sauce, fish sauce, sugar, and chili paste (if using). Stir-fry until everything is coated.
Add holy basil leaves last, toss quickly, and turn off the heat.
4. Serve
Plate the fried rice, top with the crispy egg, and serve with the dipping sauce on the side.