Thai Fried Rice

Fried Rice

Base Recipe
4 cups cooked jasmine rice*
2 eggs
3-4 tablespoons peanut oil
6 cloves garlic, chopped
1/4-1/3 cup shallots, chopped (onions would work as well)
1 teaspoon salt
1 teaspoon sugar
1 tablespoon soy sauce

Additions for variation
2-3 tablespoons Thai roasted chili paste, nahm prik pao*
1 bunch of Thai basil
1/2 cup or more fresh vegetables (pea pods or mushrooms, etc.)
Cucumbers for garnish

*I cooked 2 1/3 cups of dried rice and 3 cups of water in a microwave rice cooker for 18 minutes. First, I washed and drained the rice 6 times in a bowl of water to remove the excess starch.
* I use homemade Thai roasted chili paste made from dried red peppers, garlic, shallots, oil, sugar, salt, soy sauce, and tamarind liquid.

1. Cook the rice. Remove lid and stir rice to cool and separate grains (you will get the best results if you divide the rice into two bowls to facilitate cooling). Let stand for about 5 minutes.
2. Break raw eggs into rice and stir to coat grains.
3. Heat oil in wok on high heat. Add garlic and shallots and fry until they begin to brown.
4. Add Thai roasted chili paste and basil and fry for a minute or two.
5. Add vegetables and fry for a couple of minutes.
6. Add rice in 3 or 4 batches, stirring to incorporate other ingredients.
7. Finally, add seasonings and mix well.
8. Serve immediately with cucumbers and more basil to garnish.