Thai Fried Rice (Khao Pad)

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Ingredients

3 cups cooked jasmine rice (preferably day-old, cold) 200g chicken breast or thigh, cut into small pieces 2 large eggs 1/2 onion, diced 3 cloves garlic, minced 1/2 cup frozen peas and carrots mix 2 spring onions, sliced 2 tbsp fish sauce 1 tbsp soy sauce 1 tbsp oyster sauce 1 tsp white sugar 1/2 tsp white pepper 2 tbsp vegetable oil Lime wedges, cucumber slices, and cilantro for serving Optional: 1 tomato, sliced for garnish

Detail Steps and Procedure

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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