Fried Jasmine Rice with Prawns and Thai Basil from Thai Food and Cooking by Judy Bastyra and Becky J

Ingredients

• 45 ml/3 tbsp vegetable oil
• 1 egg, beaten
• 1 onion, chopped
• 15 ml/1 tbsp chopped garlic
• 350 g/12 oz cooked shelled prawns (shrimp)
• 1 kg/2¼ lb/4 cups cooked jasmine rice
• 15 ml/1 tbsp shrimp paste
• 15–20 Thai basil leaves, roughly snipped, plus an extra sprig, to garnish
• 2 spring onions (scallions), chopped
• 50 g/2 oz thawed frozen peas oyster sauce, to taste