Prep 10 mins
Cook 10 mins
This is a recipe that I've modified a little, from the WeiChaun cookbook: Thai Cooking Made Easy. The secret, is using left over rice, that you cooked the day before. This gives the desired texture, so often missing from other recipes. You can use whatever meat you want, but I often leave the meat out, completely. I always serve this with Bourbon Chicken (Bourbon Chicken) also from this site. Gives it an extra kick!
- 12 ounces raw shrimp or 12 ounces thinly sliced pork or 12 ounces chicken, cut into bite sized chunks
- 1 teaspoon minced garlic
- 1⁄2 cup minced red onion
- 2 eggs, beaten
- 4 cups day-old cooked jasmine rice (steamed)
- 3 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon brown sugar
- 1 lime (optional)
- 2 tablespoons vegetable oil
- Measure out cold rice into a bowl, and break up any clumps with your hands, to separate the grains.
- Mince the garlic and onions, and set aside. Beat eggs, and set aside. Combine the fish sauce, oyster sauce, and sugar in a small bowl, and set aside. Keep all of the ingredients, within reach, on a workspace, beside your wok.
- Heat wok, over medium high heat, until quite hot. Add 2 tablespoons of oil, and turn wok, to coat sides.
- Add the minced red onion and garlic, and stir-fry, until fragrant, about 1 minute.
- Add meat, if desired, and stir-fry until color changes.
- Add eggs, and stir- fry until slightly solid, about 30 seconds.
- Add rice, and combine well, add peas and green onions, mix, then add mixture of fish sauce, oyster sauce, and sugar. Mix well, and stir- fry just until rice is heated through.
- Remove from heat. Squeeze lime juice over the top, if desired.