1. **Prep rice:** Break up any clumps in the cold rice with your fingers so grains are separate. This is crucial for good fried rice.2. **Make sauce:** In a small bowl, combine fish sauce, soy sauce, oyster sauce, sugar, and white pepper. Stir until sugar dissolves. Set aside.3. **Stir-fry aromatics:** Heat 1 tablespoon oil in a wok or large skillet over high heat until smoking. Add garlic and onion, stir-fry for 30-45 seconds until fragrant and starting to brown.4. **Cook chicken:** Add chicken pieces and stir-fry for 3-4 minutes until cooked through and lightly browned.5. **Cook eggs:** Push chicken and aromatics to one side of the wok. Add remaining 1 tablespoon oil to the empty space. Crack eggs directly into the oil and scramble quickly until just set but still moist (about 30 seconds).6. **Add rice:** Add the cold rice to the wok. Using a spatula, break up any remaining clumps and stir-fry for 2-3 minutes until rice is heated through and grains are separate.7. **Add sauce and vegetables:** Pour the prepared sauce evenly over the rice. Add frozen peas and carrots. Stir-fry vigorously for 1-2 minutes until everything is well combined and the rice has absorbed the sauce.8. **Finish:** Add most of the sliced spring onions (reserve some for garnish). Toss for another 30 seconds.9. **Serve:** Transfer to serving plates. Garnish with remaining spring onions, cilantro, cucumber slices, and tomato if using. Serve immediately with lime wedges on the side.
Recipe Category: Rice
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Thai Fried Rice (Khao Pad)
1. **Prep rice:** Break up any clumps in the cold rice with your fingers so grains are separate. This is crucial for good fried rice.2. **Make sauce:** In a small bowl, combine fish sauce, soy sauce, oyster sauce, sugar, and white pepper. Stir until sugar dissolves. Set aside.3. **Stir-fry aromatics:** Heat 1 tablespoon oil in a wok or large skillet over high heat until smoking. Add garlic and onion, stir-fry for 30-45 seconds until fragrant and starting to brown.4. **Cook chicken:** Add chicken pieces and stir-fry for 3-4 minutes until cooked through and lightly browned.5. **Cook eggs:** Push chicken and aromatics to one side of the wok. Add remaining 1 tablespoon oil to the empty space. Crack eggs directly into the oil and scramble quickly until just set but still moist (about 30 seconds).6. **Add rice:** Add the cold rice to the wok. Using a spatula, break up any remaining clumps and stir-fry for 2-3 minutes until rice is heated through and grains are separate.7. **Add sauce and vegetables:** Pour the prepared sauce evenly over the rice. Add frozen peas and carrots. Stir-fry vigorously for 1-2 minutes until everything is well combined and the rice has absorbed the sauce.8. **Finish:** Add most of the sliced spring onions (reserve some for garnish). Toss for another 30 seconds.9. **Serve:** Transfer to serving plates. Garnish with remaining spring onions, cilantro, cucumber slices, and tomato if using. Serve immediately with lime wedges on the side.
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Yangzhou Fried Rice
Step 1 (Prep Rice): Break up 3 cups of day-old, cold rice with wet hands to ensure grains are separate (critical for non-clumpy fried rice). Have all diced ingredients (shrimp, pork, peas/carrots) measured and ready.
Step 2 (Scramble Eggs): Heat wok over high until smoking. Add 1 tbsp oil, swirl to coat. Pour in beaten eggs. Let set for 10 seconds, then scramble quickly into large curds for 30 seconds. Remove immediately.
Step 3 (Stir-fry Proteins): Add remaining 1 tbsp oil. Add shrimp and char siu. Stir-fry for 1-2 minutes until shrimp turn pink and pork is lightly crisped.
Step 4 (Fry Rice): Add rice to wok. Use the back of a spatula to press and toss for 2-3 minutes until grains are dry, separated, and slightly toasted.
Step 5 (Combine): Add thawed peas/carrots. Return eggs. Sprinkle 1 tbsp soy sauce around the rim of the wok (for wok hei aroma). Add 1/2 tsp salt, 1/4 tsp white pepper. Toss everything on high heat for 90 seconds until evenly mixed.
Step 6 (Finish): Turn off heat. Stir in green onions. Taste and adjust seasoning.
Step 7 (Serve & Store): Serve hot as a main dish. For best texture, consume immediately. Leftovers can be refrigerated for 1 day and reheated in a wok; microwave steaming will make it soggy.