THAI FRIED RICE (egg)

This simple, yet wonderful recipe for Egg Fried Rice will please everyone at your table.

Ingredients

4-5 cups cooked rice
4 spring onions, sliced, white parts separate from green
3-4 cloves garlic, minced
1 thumb-size piece ginger, sliced into thin matchsticks
1 red or green chili, thinly sliced
1 egg
2-3 vegetable oil
STIR-FRY SAUCE:
3 Tbsp.fish sauce
2 Tbsp. soy sauce
1 Tbsp. lime juice
1/4 tsp. ground white pepper
1/4 tsp. sugar
water/chicken stock. 

Method

Combine all 'stir-fry sauce' ingredients together in a cup, stirring to dissolve the sugar and pepper. Set aside.Warm a large frying pan over high or medium-high heat. Drizzle in 2 Tbsp. oil, add the white parts of the spring onion, garlic,ginger, and chili. Stir-fry 1 minute.If your wok/pan becomes too dry, add 1-2 Tbsp. chicken stock or water.Keeping heat high, add the rice. Stir-fry everything together using a spatula or other flat utensil to gently lift and turn the rice. After frying for 1 minute,gradually begin adding the sauce you made, 1-2 Tbsp. at a time. Continue stir-frying in this way until all the sauce has been added.Then push everything aside to reveal the center of the pan. Crack in the egg and quickly stir-fry to scramble. Continue stir-frying everything together for 2 more minutes, until rice is light and falls easily into separate grains.Switch off heat and taste-test, adding more fish sauce until desired flavor and saltiness is achieved.Top with reserved green onion and serve hot from the pan. For those who like it extra spicy, serve Thai chilly sauce on the side, and ENJOY!

Tips
If rice happens to be too salty, add a squeeze of lime juice.
Non-stick pans make frying easier
You can make changes in this dish by including vegetables ,mushrooms,peas and even chopped chicken.(Just add them before rice)