This is a basic egg fried rice recipe that can be adapted to any kind of meat and veggies, and is especially good for using leftover meats.
- 2 Tbsp vegetable oil
- 5-6 cloves garlic, chopped
- 2 eggs
- 375g (2½ cups) cooked rice
- 1 Tbsp soy sauce, preferably Thai (use a bit less if you have drippings)
- 2 tsp fish sauce
- A few tablespoons of any juice/drippings from your roast if you have any (optional)
- 1 tsp sugar
- ¼ tsp white pepper
- 130g leftover roast, shredded or chopped
- 2 green onions and/or a few sprigs of cilantro
- Cucumber slices for serving
- Lime wedges for serving (optional)
When your roast is sitting in the serving pan you may have some juice pooling on the plate. Keep this juice and add it to the fried rice for extra flavour! If this juice is quite salty, reduce the soy or fish sauce a bit.
When cooking rice for fried rice, wash the rice at least 3 times until the water runs clear, then use a little bit less water to cook than you would normally do (I do a 1:1 ratio for jasmine rice). If you have time, spread the rice out onto a plate to let it dry out a bit.
- Heat oil and garlic in a wok over medium heat and stir until the smallest pieces of garlic start to turn golden.
- Add the eggs, scramble slightly, then let them set about halfway before stirring to break up the pieces.
- Turn heat up to high then add the rice, soy sauce, fish sauce, meat drippings, sugar and pepper and toss to distribute the sauce evenly.
- Once mixed, add the meat and continue tossing for about 2 minutes to heat through, occasionally letting the rice sit without stirring so it can toast and develop flavour.
- Once the rice is dry and some of the grains are toasted, turn off the heat and toss in fresh herbs.
- Plate and top with more fresh herbs. Serve with cucumber slices and a lime wedge if you wish. Enjoy!