Thai Fried Rice

Ingredients

• 500 g jasmine rice, day-old, chilled and broken into grains
• 150 ml vegetable oil
• 3 garlic cloves, minced
• 250 g protein (shrimp, chicken, or pork), cut into small dice
• 3 large eggs
• 150 g mixed vegetables (carrots, peas, corn), small dice
• 2 Thai shallots, thinly sliced
• 45 ml Thai fish sauce (nam pla)
• 30 ml palm sugar, packed
• 15 ml fresh lime juice
• 3 long red chilies, seeded and minced
• 8 Thai basil leaves, torn
• 25 g roasted peanuts, crushed

Method

1. 1
   Heat 75 ml oil in a wok over high heat until smoking; add garlic and stir-fry for 15 seconds until golden and fragrant.
2. 2
   Add protein and stir-fry for 2 minutes until nearly cooked; push to the side of the wok.
3. 3
   Crack eggs into empty space, scramble for 45 seconds, then break into small curds and toss with protein.
4. 4
   Add cold rice, breaking up clumps constantly, and stir-fry for 3 minutes until heated through and grains are separate.
5. 5
   Add mixed vegetables, shallots, and remaining 75 ml oil; toss constantly for 2 minutes.
6. 6
   Deglaze with fish sauce, sprinkle palm sugar over rice, add lime juice and minced chilies; toss vigorously for 1 minute until sugar dissolves and flavors coat evenly.
7. 7
   Fold in Thai basil off heat; serve immediately, garnished with crushed peanuts and additional Thai basil.