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1
Toast jasmine rice in a dry wok over medium heat for 2 minutes until fragrant, then cook with 300ml water in a 1:1.5 ratio until tender; cool completely.
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2
Heat 15ml vegetable oil in wok over high heat, scramble eggs until just set, remove and reserve.
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3
Add remaining oil, render shallots until golden and crisp, drain on paper towels, reserve oil.
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4
Pound rice with mortar and pestle until broken into 60% individual grains, 40% small clusters.
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5
Stir-fry broken rice in hot wok (using reserved shallot oil) for 3 minutes until heated through and grains separate.
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6
Whisk together fish sauce, lime juice, minced garlic, and sliced chilli; toss with rice.
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7
Top with scrambled egg, crispy shallots, and fresh herbs; serve immediately.