Thai Fried Rice

• Servings: 4-6
• Serve with a fried egg on top.
• Cook the rice a night in advance.

Ingredients

• Jasmine rice - 2 cups
• Eggs - 2, beaten
• Sesame oil - 2 tsps
• Salt - 1/2 tsp
• Chicken thighs - 8 oz, cut into 1/2-inch cubes
• Vegetable oil - 2 TBSPs
• Garlic - 2 TBSPs, coarsely chopped
• Onion - 1 small, finely chopped
• Black pepper - 1/2 tsp
• Fish sauce - 3 TBSPs
• Scallions - 3 TBSPs, finely chopped
• Cilantro - 3 TBSPs, finely chopped
• Thai chilies - 2 small, seeded and chopped
• Lime - 1, garnish
• Fried eggs - 4, garnish

Instructions

1. The night before, cook the rice. Spread it out on a baking pan and allow it to cool thoroughly, then put it in the refrigerator.
2. Beat the eggs with the sesame oil and salt and set aside. Cut the chicken into 1/2-inch cubes.
3. Heat a wok over high heat and add the oil. When it is very hot and slightly smoking, add the garlic, onion, and black pepper and stir-fry for 2 minutes. Then add the chicken and stir-fry for another 2 minutes. Add the cold cooked rice and continue to stir-fry for 3 minutes.
4. Add the fish sauce, scallions, coriander and chilies and stir-fry for 2 minutes.
5. Finally, add the egg mixture and continue to stir-fry for another minute. Garnish with the lime wedges and the fried eggs.