Khao Pad (Thai Fried Rice)

Ingredients

• 3 cups cooked jasmine rice, cooled and a day old
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 200g chicken breast or shrimp, diced
• 2 eggs
• 1 small onion, sliced
• 1 tomato, cut into wedges
• 2 tbsp fish sauce
• 1 tsp dark soy sauce
• 1/2 tsp sugar
• 1/4 tsp white pepper
• 2 spring onions, sliced
• Lime wedges and cucumber slices, to serve

Before you cook

• Use rice that was cooked and refrigerated at least a few hours earlier so the grains stay separate.
• Break up any clumps in the cold rice with your fingers before cooking.
• Dice the chicken or shrimp into small, even pieces.

Steps

1. Heat the oil in a wok over high heat until it shimmers.
2. Add the minced garlic and fry for 15 seconds until fragrant.
3. Add the diced chicken or shrimp and stir-fry for 2 to 3 minutes until just cooked through.
4. Push the chicken to one side of the wok and crack the eggs into the empty space.
5. Scramble the eggs for 30 seconds, then mix them through the chicken.
6. Add the sliced onion and stir-fry for 1 minute until starting to soften.
7. Add the cold rice to the wok, breaking up any remaining clumps.
8. Stir-fry the rice for 3 to 4 minutes, pressing and tossing it against the hot wok, until every grain is coated and slightly dried out.
9. Add the fish sauce, dark soy sauce, sugar and white pepper.
10. Toss the rice continuously for 1 minute until evenly seasoned and lightly colored.
11. Add the tomato wedges and toss gently for 30 seconds, just until warmed through.
12. Scatter the spring onion over the rice and remove the wok from the heat.
13. Serve immediately with lime wedges and cucumber slices on the side.