Thai•quick

Basic Thai Fried Rice with Leftover Roast

This is a basic egg fried rice recipe that can be adapted to any kind of meat and veggies, and is especially good for using leftover meats.

Ingredients

Quantities are shown as originally provided.

2 Tbsp vegetable oil
5-6 cloves garlic, chopped
2 eggs
375g (2½ cups) cooked rice
1 Tbsp soy sauce, preferably Thai (use a bit less if you have drippings)
2 tsp fish sauce
A few tablespoons of any juice/drippings from your roast if you have any (optional)
1 tsp sugar
¼ tsp white pepper
130g leftover roast, shredded or chopped
2 green onions and/or a few sprigs of cilantro
Cucumber slices for serving
Lime wedges for serving (optional)

1
Heat oil and garlic in a wok over medium heat and stir until the smallest pieces of garlic start to turn golden.
2
Add the eggs, scramble slightly, then let them set about halfway before stirring to break up the pieces.
3
Turn heat up to high then add the rice, soy sauce, fish sauce, meat drippings, sugar and pepper and toss to distribute the sauce evenly.
4
Once mixed, add the meat and continue tossing for about 2 minutes to heat through, occasionally letting the rice sit without stirring so it can toast and develop flavour.
5
Once the rice is dry and some of the grains are toasted, turn off the heat and toss in fresh herbs.
6
Plate and top with more fresh herbs. Serve with cucumber slices and a lime wedge if you wish. Enjoy!