Rice is a fundamental food of Thai cuisine and local culture, giving rise to several ceremonies. At the table, rice, served in small bowls, appears to be the main element around which other dishes revolve, however refined and complex they may be. It is also the same word, kao, which designates rice and food. There are three main varieties of rice in Thai cuisine:sticky rice, jasmine rice and black rice.
Cook the rice in a cooker with one and a half times its volume of water, add a spoonful of olive oil and 1 teaspoon of coarse salt.
Once cooked, keep warm in the appliance.
Put the black mushrooms to rehydrate in a little warm water, drain and chop finely, blanch in boiling water, drain and squeeze.
Peel and seed the tomatoes, cut into brunoise.
Peel and chop the white onions, finely chop the green tails.
Skin off salmon fillet and dice.
Also dice the shrimp.
Beat the eggs in an omelette and cook in a little butter. Let cool and bevel cut.
Chop the chives.
Put a little olive oil in a frying pan, sweat the onions, green tails, over medium heat
then add the tomatoes, finally the mushrooms.
Simmer gently then add shrimp and salmon. sprinkle with Nuoc-Man.
Add the eggs to the omelet.
Gently mix everything still hot with the rice then add the chives while mixing.
Serve immediately in small individual bowls.
