This is a great way to use leftover rice and create a simple but tasty meal! You will find fried rice on almost every Thai menu and once you master the flavours you can feel free to substitute in different proteins and vegetables. A versatile and fun dish!
Ingredients
- 2 Tbsp vegetable oil
- 1-2 cloves garlic, chopped
- 1/4 onion, sliced into thin wedges
- 50-75g chicken (or pork, or seafood), bite-sized pieces
- 1 egg
- 1 heaping cup cooked jasmine rice, preferred left over cooked rice as opposed to freshly cooked rice
- 2 leaves Chinese kale, stems thinly sliced on a bias, leaves cut into ribbons (optional)
- 1 medium tomato, cut into wedges
- 1 tsp Thai light soy sauce
- 1 tsp fish sauce
- 1/2 tsp sugar
- 1/8 tsp white pepper
- 1 green onion, thinly sliced
- Fresh coriander, chopped, optional
- Lime, for serving
Directions
- Heat the oil in a wok or large non-stick sauté pan over medium high heat. Add garlic and onion. When the garlic just starts to turn colour, add chicken meat and keep stirring until cooked.
- Add the egg. Break the yolk and let set a bit before gently scrambling the egg.
- Add tomato wedges and kale, if using, stir to combine well and kale turn vibrant green from the heat, about 1 minute.
- Add the rice and push down on the rice to break apart lumps.
- Add fish sauce, soy sauce, sugar and white pepper and continue stirring until the seasoning is well distributed and the rice is heated through.
- Turn off the heat then add green onions and toss just to mix.
- Plate and serve with a slice of lime.
