Basic Thai Fried Rice with Leftover Roast

Method6 steps · about 25 min

1. 1

   Step 1: Heat oil (2 Tbsp) and garlic (5–6 clove) in a wok over medium heat and stir until the smallest pieces of garlic start to turn golden.

   Uses 2 Tbsp vegetable oil · 5–6 clove garlic

2. 2

   Step 2: Add the eggs (2), scramble slightly, then let them set about halfway before stirring to break up the pieces.

   Uses 2 eggs · vegetable oil with garlic just beginning to turn golden

3. 3

   Step 3: Turn heat up to high then add the rice (375 g), soy sauce (1 Tbsp), fish sauce (2 tsp), meat drippings, sugar (1 tsp) and pepper and toss to distribute the sauce evenly.

   Uses 375 g cooked rice · 1 Tbsp soy sauce, preferably Thai (use a bit less if you have drippings) · 2 tsp fish sauce · roast juices or drippings · 1 tsp sugar · ¼ tsp white pepper · eggs partly set and broken into pieces in garlic oil

4. 4

   Step 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.

   Heat roast in rice · 2 minUses 130 g leftover roast · cooked rice tossed with eggs and seasonings

5. 5

   Step 5: Once the rice is dry and some of the grains are toasted, turn off the heat and toss in fresh herbs.

   Uses most of the green onions and/or cilantro · rice tossed with leftover roast until thoroughly hot

6. 6

   Step 6: Plate and top with more fresh herbs. Serve with cucumber slices and a lime wedge if you wish. Enjoy!

   Uses Cucumber slices for serving · Lime wedges for serving (optional) · remaining herbs for garnish · dry lightly toasted roast rice tossed off heat with herbs