Khao Pad

Ingredients

• 600 g day-old jasmine rice
• 2 eggs
• 4 cloves garlic
• 1 small onion
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 0.5 tsp white pepper
• 1 tsp sugar
• 2 wedges lime
• 0.5 cucumber
• 2 stalks scallions
• 3 tbsp vegetable oil
• 2 thai chilies

Steps

1. Heat wok over highest heat until smoking, add oil, crack eggs in and scramble roughly for 15 seconds, push to the side.
2. Add minced garlic and diced onion, stir-fry 30 seconds until fragrant.
3. Add cold day-old rice and press flat against the wok to get char on the grains.
4. Season with fish sauce, soy sauce, sugar, and white pepper; toss vigorously to coat every grain, stir-fry 3-4 minutes total until rice is hot and slightly charred in spots.
5. Plate with cucumber slices, sliced scallions, lime wedges, and sliced Thai chilies on the side.
6. Squeeze lime over before eating.