Shrimp Paste Fried Rice (Khao Khluk Kapi)

A composed Thai fried rice seasoned with fermented shrimp paste and served surrounded by an array of fresh and cooked garnishes to mix at the table.

Ingredients

2 tbsp	30 ml	water
2 tbsp	30 ml	Thai shrimp paste
1 tbsp	15 ml	fish sauce
1 tbsp	15 ml	MSG
1 tbsp	15 ml	white sugar
3 tbsp	45 ml	canola or other high-temperature cooking oil
2 cloves		garlic, finely minced
4 cups	960 ml	cooked and chilled jasmine rice
—		kosher salt (optional)
—		Thai omelet threads (garnish)
—		Thai sweet pork (garnish)
—		julienned carrot, cucumber and mango (garnish)
—		thinly sliced shallots, fresh Thai chilies and green beans (garnish)
—		fried dried shrimp (garnish)

To a small bowl, add the water and the shrimp paste. Use a fork to mix and break up the shrimp paste cake in the water until it forms a smooth paste. Stir in the fish sauce, MSG and sugar until well combined. Set aside.
Heat a heavy-bottomed, deep, 9- to 11-inch skillet or wok over high heat for about 1 minute. Swirl in the oil, touching every inch of the pan. When you see a wisp of white smoke, add the garlic and stir-fry for about 30 seconds until light brown and fragrant.
Pour in the rice and carefully smash it flat into the pan without breaking the grains apart. Continue to fold and smash for about a minute until the rice clumps loosen up and combine with the garlic.
Stir in the shrimp paste sauce mixture and keep doing the circular smash and fold until all the seasonings are evenly distributed and the rice is hot and toasty, about 1 to 2 minutes. Taste! If lacking saltiness, add a pinch of salt, stir, then taste again.
To serve, place the shrimp paste fried rice in the center of a large platter and surround it with the garnishes: omelet threads, sweet pork, carrot, cucumber, mango, shallots, Thai chilies, green beans and fried dried shrimp. Use about 1/2 cup of each garnish for all 4 servings, except the dried shrimp which should be less, about 1/4 cup total. Mix everything together and enjoy!