Shrimp Khao Kluk Kapi

Step 1

Set a 12-inch skillet or wok over medium-high heat and wait until a drop of water sizzles and evaporates on contact, about 45 seconds.

Step 2

Pour in 2 tablespoons of neutral oil, then add the minced garlic and stir constantly for 30 seconds until you smell a strong, pungent garlic aroma.

Step 3

Add the 1 tablespoon shrimp paste and stir it into the garlic and oil for 20 seconds until the mixture looks uniform and smells funky-savory.

Step 4

Add the shrimp and cook, stirring every 10 seconds, until they turn opaque and pink throughout, about 2 to 3 minutes total.

Step 5

Pour in the cooled jasmine rice and stir, breaking up any clumps by pressing the rice against the skillet sides with your spoon, for 2 minutes.

Step 6

Push the rice to the outer edges of the skillet, creating a small empty space in the center, then pour the beaten eggs into the center.

Step 7

Let the eggs cook without stirring for 20 seconds until they begin to look opaque, then break them into small curds and mix them throughout the rice.

Step 8

Transfer the fried rice to two bowls and squeeze the lime juice over each portion, then place a lime wedge on the side of each bowl.