Ingredients:
- Rice: 3 cups cooked Thai jasmine rice (day-old or chilled is best)
- Protein: 1/2 lb boneless, skinless chicken breast or thighs (cut into bite-sized pieces) or 1/2 lb shrimp (peeled, deveined)
- Vegetables: 1/2 cup diced onion, 1/4 cup diced carrots, 1/4 cup frozen peas
- Aromatics: 3 cloves garlic (minced), 1-inch piece of ginger, peeled and grated
- Eggs: 2 large eggs
Sauce:
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon brown sugar
- 1/4 teaspoon white pepper
- Oil: 2-3 tablespoons of neutral oil (canola, vegetable, etc.)
- Garnish: Chopped green onions, chopped cilantro, lime wedges
Equipment:
- Large wok or skillet
- Spatula or wooden spoon
Instructions:
Prepare the rice:
- The best fried rice is made with day-old or at least chilled cooked jasmine rice. This helps the grains separate and avoid a mushy texture.
Marinate the protein (optional):
- For extra flavor, marinate the chicken or shrimp in a mixture of 1 tbsp soy sauce and 1/2 tsp cornstarch for about 15 minutes.
Make the sauce:
- Whisk together the fish sauce, soy sauce, oyster sauce, brown sugar, and white pepper in a small bowl.
Cook the protein:
- Heat 1 tablespoon of oil in the wok over high heat.
- Add the chicken or shrimp and cook until browned and cooked through.
- Remove from the wok and set aside.
Cook the vegetables:
- Add another tablespoon of oil to the wok.
- Add onion, carrots, and peas and stir-fry for 2-3 minutes until softened.
- Add garlic and ginger and cook for an additional 30 seconds, until fragrant.
Scramble the eggs:
- Push the vegetables to the side of the wok.
- Add a bit more oil if needed, then pour in the beaten eggs. Scramble lightly, then mix them into the vegetables.
Fry the rice:
- Add the cooked rice to the wok and toss to combine with the vegetables and eggs.
- Pour the sauce mixture over the rice and stir-fry for 2-3 minutes, until the sauce is well-distributed and the rice is heated through.
- Return the cooked protein to the pan and stir to combine.
Garnish and serve:
- Remove from heat and stir in the chopped green onions and cilantro.
- Serve immediately with lime wedges for squeezing on top.
Tips:
- Adjust the heat: Keep the heat high for the best texture and to prevent the rice from becoming soggy.
- Customize it: Add other vegetables like broccoli, bell peppers, or chopped Thai basil for extra flavor.
- Spice it up: Include chopped Thai bird’s eye chilies to the sauce or with the vegetables for a spicy kick.
