Khao Phat

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 wok or skillet over medium heat.
2. Add the minced garlic and diced onion. Stir-fry for 2 minutes until fragrant.
3. Add the diced carrots and frozen peas. Stir-fry for another 2 minutes until the vegetables are tender.
4. Push the vegetables to one side of the wok and pour the beaten eggs into the empty space. Scramble the eggs until cooked.
5. Add the cold cooked rice to the wok and stir-fry everything together for 3-4 minutes.
6. Drizzle the soy sauce and fish sauce over the rice. Stir-fry for another 2 minutes to evenly coat the rice and vegetables.
7. Add the chopped green onions and cilantro. Stir-fry for an additional minute.
8. Serve the Khao Phat hot with lime wedges on the side.