Thai Fried Rice (Khao Pad)

Ingredients

• 400g cooked and fully chilled jasmine rice, from about 175g uncooked
• 200g pork loin, thinly sliced
• 3 tbsp vegetable oil
• 4 cloves garlic, finely chopped
• 1 small onion, sliced
• 2 eggs
• 2 tomatoes, cut into wedges
• 3 spring onions, sliced
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tbsp fish sauce
• 1 tsp caster sugar
• 1/2 tsp ground white pepper
• 1/2 cucumber, sliced, to serve
• lime wedges, to serve
• 3 tbsp fish sauce with 3 sliced bird's eye chillies, to serve

Method

1. Cook the rice ahead and spread on a tray to cool, then chill for at least 2 hours, or overnight. Cold, dry rice fries without clumping.

2. Mix the oyster sauce, soy sauce, fish sauce, sugar and white pepper in a small bowl.

3. Heat 2 tbsp of the oil in a wok over a high heat. Fry the garlic for 10 seconds, then add the pork and stir-fry for 2 to 3 minutes until cooked.

4. Push the pork to one side, add the remaining oil and the eggs and scramble for 30 seconds. Add the onion and stir-fry for 1 minute.

5. Add the rice, breaking up any lumps, and stir-fry for 3 minutes. Pour the sauce around the edge of the wok and toss until every grain is coated.

6. Add the tomatoes and spring onions and toss for 30 seconds.

7. Serve with the cucumber, lime wedges and the chillies in fish sauce.