← Nouns Cooking · Thai

Ingredients

• 10 cloves Garlic, finely chopped
• 4 tbsp Vegetable oil
• 450 g cold cooked jasmine rice
• 1 tbsp Fish sauce
• 1 tsp light soy sauce or Maggi (optional)
• ¼ tsp White pepper
• ½ tsp Sugar
• 2 Eggs
• 1 Spring onion, sliced
• ½ Cucumber, sliced (optional)

Method

1. Put the garlic and oil in a cold wok and set over medium-low heat. Stir for 4–5 min, until the garlic is evenly light golden, then scoop out half of the garlic onto a plate, leaving the rest in the oil.
2. Fry the eggs in the garlic oil over medium-high heat, spooning oil over the whites, until the edges are crisp and the yolks still runny. Set aside.
3. Turn the heat to high, add the rice and toss for 2–3 minutes, pressing out any lumps, until every grain is coated and hot.
4. Season with fish sauce, soy sauce, pepper and sugar and toss for 1 minute more, until the rice starts to crackle and smell toasty. Stir in the spring onion.
5. Pile onto plates, top each with an egg and the reserved crispy garlic, and serve with cucumber.

Tips

• Pull the garlic off the heat while it is still light golden; it turns bitter if it goes brown.
• Use rice cooked the day before and kept in the fridge: it fries without going mushy.

Sources

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

Cooking with Nart Hot Thai Kitchen