Khao Pad

Ingredients

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

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium heat.
2. Add the minced garlic and diced onion. Stir-fry for 2-3 minutes until fragrant and slightly softened.
3. Add the diced carrots and frozen peas. Stir-fry for another 2-3 minutes until the vegetables are tender.
4. Push the vegetables to one side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs until cooked through.
5. Add the cold cooked rice to the skillet and stir-fry everything together, breaking up any clumps of rice.
6. Drizzle the soy sauce and fish sauce over the rice. Stir-fry for another 2-3 minutes until the rice is heated through and well-coated with the sauces.
7. Add the chopped green onions and cilantro. Stir-fry for another minute.
8. Serve the Khao Pad hot with lime wedges on the side.