Khao Phat (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 jasmine rice (4 cups, cold)
• Soy sauce (3 tablespoons)
• Fish sauce (1 tablespoon)
• Green onions (1/2 cup, chopped)
• Cilantro (1/4 cup, chopped)
• Lime wedges (for serving)

Instructions

1. In a large wok or skillet, heat the vegetable oil over medium heat until shimmering.
2. Add the minced garlic and diced onion to the pan. Stir-fry for about 2 minutes until fragrant and the onion becomes translucent.
3. Incorporate the diced carrots and frozen peas into the wok. Stir-fry for another 2 minutes until the vegetables are tender yet still crisp.
4. Push the vegetables to one side of the wok, creating an empty space. Pour the beaten eggs into this space and scramble until fully cooked.
5. Add the cold cooked jasmine rice to the wok, breaking apart any clumps. Stir-fry everything together for about 3-4 minutes until the rice is heated through.
6. Drizzle the soy sauce and fish sauce over the rice mixture. Stir-fry for an additional 2 minutes, ensuring everything is well-coated with the sauces.
7. Fold in the chopped green onions and cilantro, stirring for another minute to combine.
8. Serve the Khao Phat hot, accompanied by lime wedges for squeezing over the dish.