Khao pad (riz frit thaï)

Ingrédients

• 2 tablespoons vegetable oil
• 2 teaspoons minced garlic (this equates to roughly 3 fat garlic cloves.)
• 1 teaspoon grated ginger (or finely sliced)
• 2 eggs
• 3 tablespoons light soy sauce
• 1 tablespoon oyster sauce (and/or fish sauce)
• 1 teaspoon sugar
• few pinches white pepper (to taste) (or black pepper)
• 800 grams cooked Jasmine rice (refrigerated overnight )
• 50 grams spring onions (Finely sliced. Use both green and white parts. This equates to roughly 3-4 medium spring onions.)
• 2 heaped tablespoons coriander (chopped)
• 1-2 red chillies (optional) (finely sliced)
• lime wedges for serving

Préparation

1. 1

   Measure out your sauces and have all your chopped ingredients ready. This is a fast-cooking dish, so it's helpful to have everything at the ready.

2. 2

   In a large frying pan or wok, heat the oil over medium-high heat.

3. 3

   Add the chopped garlic and ginger and fry until you see a few specks of garlic browning.

4. 4

   Break the eggs into the pan and let them sit for a few seconds until they just start to set a little.

5. 5

   Using your spatula, break the eggs up and move them around the pan quickly to prevent sticking and too rapid browning.

6. 6

   Cook the eggs until they are soft-set and avoid over-scrambling them. This should not take much longer than 30 seconds from when you broke the eggs into the pan.

7. 7

   Add the soy and oyster sauce, pepper and sugar. Tip all the cold, cooked rice into the pan as well.

8. 8

   Still over medium-high heat and working quickly, move the rice around the pan, breaking it up and combining it with the rest of the ingredients. Stir until the rice is hot throughout.

9. 9

   Remove the pan from the heat and add the spring onions, chopped coriander and optional chopped chilli.

10. 10

    Stir your fresh additions through the rice and serve immediately with a wedge of lime on the side.