Fried Rice
From Night+Market. While there are many recipes for fried rice, this one is especially good.
3 tbsp oil
1/4 medium yellow onion, thinly sliced root to stem
1/4 pound chicken or tofu
1 egg
3 cups rice, day old is best
2 tsp sugar
2 1/2 tbsp Stir Fry Sauce
2 green onions, cut on the bias into 2" pieces
Prik Nam Pla for serving
3 tbsp oil
1/4 medium yellow onion, thinly sliced root to stem
1/4 pound chicken or tofu
1 egg
3 cups rice, day old is best
2 tsp sugar
2 1/2 tbsp Stir Fry Sauce
2 green onions, cut on the bias into 2" pieces
Prik Nam Pla for serving
- Heat an empty wok over high heat until it begins to smoke, then swirl in oil. Once the oil is shimmering, add the onion and stir fry until soft and transluscent. Add the chicken (or tofu) and stir fry until opaque but not fully cooked.
- Crack in the egg and ix with the chicken and onion, forming a single lumpy mass. Once the egg resembles a soft scramble, add the rice, sugar, and stir fry sauce. Work the rice around the wok, mixing the egg and the sauce.
- Continue to stir fry the rice until the moisture has dried up, but not past the point when the rice begins to stick to the wok. You're looking for a slight toasted color, not full on browning.
- Remove from the heat, throw in the green onion and toss. Transfer to a plate and serve with prik nam pla.
STIR FRY SAUCE
1 1/2 cups Thai Seasoning Sauce (such as Golden Mountain)
1 cup oyster sauce
1 1/2 tbsp sugar
Combine everything in a bowl and whisk until sugar has dissolved. It keeps indefinitely in an air tight container.
PRIK NAM PLA
1 cup fish sauce
1/4 cup lime juice
1 1/2 tbsp minced chiles, or to taste
3 tbsp minced garlic
