Egg Fried Rice (KHAO PHAT KHAI)

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Egg Fried Rice (KHAO PHAT KHAI)

Left over rice, at room temperature 1 1/2cup
Vegetable oil1/2cup
Egg 1whole
Spring onions, chopped 6
Fish sauce 2 - 3tbsp.
Ground white pepper1tbsp.
(1 serving)

1. Heat oil in a wok or saute pan. While the oil is heating, beat the egg in a bowl.
2. Add the beaten eggs to the hot oil and scramble to a soft scramble stage by stirring constantly.
3. Add cold (left over) rice to the wok or saute pan and stirfry to heat up the rice and spread the scrambled egg evenly over the rice.
4. Once the rice is hot, add chopped spring onions. Toss and season with fish sauce and pepper. Serve this fried rice with sliced cucumber and spring onions. This dish usually accompanies other main dishes which are eaten Thai style.

Fried rice tastes better when the rice kernels are allowed to scorch a little at the bottom or the side of the wok or pan. This gives the rice a toasted flavor and is very tasty. At all times use a high heat when making fried rice.
Do not use freshly cooked rice for fried rice because it will be too soggy as it has too much moisture.