Ingredients:

  • 2 tablespoons vegetable oil (30 ml)
  • 2 cloves garlic, minced
  • 1 small shallot, finely chopped
  • 1-2 Thai chili peppers, finely sliced (optional)
  • 2 large eggs, lightly beaten
  • 2 cups cooked rice, preferably day-old (400g)
  • 1/2 cup cooked chicken, shrimp, or tofu, diced (75g)
  • 1/4 cup diced carrots (35g)
  • 1/4 cup diced green beans (35g)
  • 1/4 cup diced onion (35g)
  • 2 tablespoons fish sauce (30 ml)
  • 1 tablespoon soy sauce (15 ml)
  • 1 tablespoon oyster sauce (optional) (15 ml)
  • 1 teaspoon granulated sugar
  • 1/4 cup chopped fresh cilantro
  • Lime wedges, for serving

Instructions:

  1. Chop all vegetables, garlic, and shallots. Dice protein. Measure out sauces and spices. Have everything within easy reach.
  2. Heat 1 tablespoon of oil in the wok over medium-high heat. Add beaten eggs and cook, stirring constantly, until lightly scrambled and set. Remove from wok and set aside.
  3. Add remaining 1 tablespoon of oil to the wok. Add garlic, shallot, and chili (if using) and sauté until fragrant, about 30 seconds. Be careful not to burn the garlic.
  4. Add carrots, green beans, and onion to the wok. Stir-fry for 2-3 minutes, until slightly softened. Add cooked protein and stir to combine.
  5. Add the cooked rice to the wok, breaking it up with a spatula. Pour in fish sauce, soy sauce, and oyster sauce (if using). Add sugar. Stir-fry vigorously for 2-3 minutes, ensuring the rice is evenly coated with the sauces and heated through.
  6. Add the scrambled eggs back to the wok. Stir to combine.
  7. Remove from heat. Stir in cilantro. Serve immediately with lime wedges.