Use basmati rice for this dish and with any leftovers you can make a great fried rice. Add whatever vegetables you like and add another protein such as chicken, shrimp or beef.
WHAT YOU NEED
3 eggs, beaten
2 tsp butter
1 to 2 tbsp. of vegetable oil
1 tbsp. to 2 tbsp. Thai red curry paste, or to taste
3 cups cooked cold long grain rice
3/4 cup frozen peas
1/2 cup diced carrots
1 tbsp ketchup
1 to 2 tbsp. soy sauce or fish sauce, to taste
2 tbsp oyster sauce
1/3 cup ground peanuts, for garnish
1 cup bean sprouts, for garnish,
2 green onions, sliced thin
1 lime
handful of chopped corriander
WHAT TO DO
Heat a wok or sauté pan over medium heat. Melt the butter and add the beaten eggs. Make an omelette or alternately just make scrambled eggs. Remove omelette from pan. Roll and slice omelette. Set aside.
Heat 1 tbsp. vegetable oil in a wok or large sauté pan over high heat. Add Thai chile paste and stir fry for 1 minute. Add the cooked rice, breaking up the clumps. Continue to stir fry until heated through, about 3 minutes. Add more oil if need to stir fry rice, if pan looks dry. Add the peas and carrots and stir fry another 1 minute. Add ketchup, soy sauce and oyster sauce, cook for 2 more minutes or until rice is hot throughout. Add eggs and toss.
Garnish with the bean sprouts, green onions, peanuts and corriander. Squeeze fresh lime juice on top. Serve immediately.
