← Nouns Cooking · Thai

Ingredients

• 600 g cooked jasmine rice, chilled (from about 250 g raw)
• 3 tbsp Vegetable oil
• 3 cloves Garlic, chopped
• 1 small onion (or 3 shallots), cut into thin wedges
• 200 g chicken thigh or peeled prawns, thinly sliced
• 2 Eggs
• 1 tbsp Fish sauce
• 1 tbsp light (thin) soy sauce
• ½ tsp Sugar
• 1 pinch White pepper
• 1 Tomato, cut into wedges
• 2 Spring onion, sliced
• 3 tbsp Coriander (cilantro), chopped
• ½ Cucumber, sliced
• 1 Lime, cut into wedges
• 3 tbsp fish sauce, for prik nam pla
• 3 Bird's eye chilli, thinly sliced, for prik nam pla

Method

1. Make the prik nam pla: stir the sliced chillies into the 3 tbsp fish sauce with a squeeze of lime and set aside. Break up the cold rice with your fingers so there are no clumps.
2. Heat the oil in a wok over high heat. Fry the garlic and onion for 30 seconds, then add the chicken and stir-fry for 3–4 min, until cooked through with no pink left.
3. Push everything to the side, crack the eggs into the space and let them set for about 1 minute before scrambling them roughly.
4. Add the rice and toss everything together for 3–4 min, pressing the rice against the hot wok so it toasts a little.
5. Sprinkle over the fish sauce, soy sauce, sugar and white pepper and toss well. Add the tomato and spring onion and toss for 1 minute more.
6. Pile onto plates, top with coriander, and serve with cucumber, lime wedges and the prik nam pla for everyone to season their own.

Tips

• Use rice cooked the day before: cool it quickly, refrigerate within an hour or two and use within a day. Freshly cooked rice turns mushy.
• Swap soy sauce for tamari to make it gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Rachel Cooks Thai Marion's Kitchen