Half a stalk lemongrass, chopped
2 sliced red Thai chilies
1 red onion, peeled and chopped
4 cloves garlic, peeled and chopped
2 knob ginger, peeled and chopped
3 tbsps coconut oil
2 tbsp granulated sugar
2 tbsp shrimp paste
2 tbsps cold water
1 tsp sesame oil
3 tbsps peanut oil
2 cups day-old rice
1 tomato, quartered
4 leaves butter lettuce
2 scallions, chopped
2 tsps chili powder
Place all of the rice paste ingredients in a food processor and blend into a paste. In a wok, on high heat, add 1 tbsp of peanut oil until smoking. Saute 2 tbsp of rice paste for 2 to 3 minutes, to melt the sugar. Add the rice and stir constantly until all the rice is coated.
In a small skillet over medium-high heat, add 2 tablespoons of peanut oil, crack the egg into a pan. Fry until the edges of the egg are crispy.
Add rice to the serving plate, place tomato and lettuce on the side of the rice. Sprinkle with scallions. Make a small well in the middle of the rice. Place egg in the well. Sprinkle with the chili powder. Serve.
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