Khao Pad (Thai Fried Rice)

Ingredients

• Vegetable oil (2 tablespoons)
• Garlic (3 cloves, minced)
• Onion (1 medium, diced)
• Carrots (1 cup, diced)
• Frozen peas (1 cup)
• Eggs (2, beaten)
• Cooked rice (4 cups, preferably cold)
• Soy sauce (2 tablespoons)
• Fish sauce (1 tablespoon)
• Green onions (1/4 cup, chopped)
• Cilantro (1/4 cup, chopped)
• Lime wedges (for serving)

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium heat until shimmering.
2. Add the minced garlic and diced onion to the pan. Stir-fry for 2-3 minutes until fragrant and the onion is slightly softened.
3. Incorporate the diced carrots and frozen peas into the skillet. Stir-fry for an additional 2-3 minutes until the vegetables are tender but still vibrant.
4. Push the vegetables to one side of the skillet, creating a space. Pour the beaten eggs into the empty space and scramble them until fully cooked.
5. Add the cold cooked rice to the skillet, breaking up any clumps, and mix everything together thoroughly.
6. Drizzle the soy sauce and fish sauce over the rice mixture. Stir-fry for another 2-3 minutes until the rice is heated through and evenly coated with the sauces.
7. Gently fold in the chopped green onions and cilantro, stir-frying for an additional minute to incorporate the fresh flavors.
8. Serve the Khao Pad hot, garnished with lime wedges on the side for an extra zesty kick.