INGREDIENTS:
- 2 tablespoons vegetable oil
- 2 large cloves garlic, minced
- 2 small yellow or white onions, cut lengthwise into ½ inch slices
- 3 large eggs
- 4 ounces naem, cut into bite-sized slices
- 2½ cups packed leftover cooked long-grain rice
- 2 teaspoons fish sauce
- 2 teaspoons thin soy sauce
- ¼ teaspoon granulated sugar
- ½ teaspoon ground white or black pepper
- 1 lime, halved lengthwise, cored
- 2-3 Fresh bird's eye chilies, cut crosswise into thin slices
- 2 Persian cucumbers, cut crosswise on the diagonal into ¼-inch slices
- Cilantro sprigs for garnish
INSTRUCTIONS:
- Heat the vegetable oil over high heat in a wok. When hot, add the garlic; lower the heat to medium-high and stir-fry until fragrant, about 1 minute.
- Add the onions, sauté until softened and slightly caramelized.
- Push the onions to one side of the work and crack the eggs into the other side; scramble until almost firm.
- Add naem; stir-fry until heated through, about 1 minute.
- Add the rice, fish sauce, soy sauce, sugar, and pepper; stir-fry until everything is well combined and heated through.
- Plate the fried rice. Arrange the cucumbers, lime, and chilies on the side. Garnish with the cilantro. Squeeze the lime over the fried rice before enjoying.
Source: SheSimmers
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