Thai Fried Rice

Ingredients

• 2 tbsp vegetable oil (or canola or peanut oil)
• 2 large garlic cloves, very finely chopped
• 1/2 onion, diced
• 5 oz / 150 g small prawns/shrimp (cooked or raw), or chicken breast thinly sliced (Note 1)
• 3 green onion (shallots), cut into 1.5 “/4 cm pieces
• 2 eggs, lightly beaten
• 3 cups cooked jasmine rice, cold (preferably refrigerated overnight) (Note 2)
• ONE Sauce Option (see below for options)
• 1 1/2 tbsp soy sauce
• 1 1/2 tbsp oyster sauce
• 2 tbsp fish sauce
• 1 1/2 tbsp oyster sauce
• 1 tsp sugar (any type)
• 1 1/2 tbsp light soy sauce
• 1 1/2 tbsp Thai Seasoning (Gold Mountain) (Note 4)
• Tomato wedges
• Cucumber slices
• Fresh coriander

Steps

1. Heat oil in a large wok or a large skillet over medium high heat. (Add 1 tbsp extra oil if using a skillet)
2. Add garlic and onion, stir fry for 30 seconds.
3. Add prawns/shrimp and white part of green onion, stir fry for 1 minute.
4. Push everything to the side and pour the egg onto the other side. Scramble it quickly – about 20 seconds.
5. Add the rice and Sauce of choice. Stir fry for 2 minutes, adding green part of green onions halfway through, until all the rice is coated with the Sauce.
6. Serve immediately, garnished with fresh cilantro/coriander with tomato and cucumbers on the side. (See in post for more serving ideas)