Thai fried rice is very aromatic. In my opinion, it is more flavourful than Chinese fried rice and I often have fond memories of it. When I was younger, my family used to go to Bangkok often for holidays. During these holidays, we used to stay at a motel near MBK shopping centre. I don’t remember much about the motel except that their fried rice was amazing. The motel version had chicken but I have made a vegetarian version. This is the closest I have come to replicating it.
500g cooked rice, chilled overnight
2 tbsp peanut oil
4 cloves garlic, minced
1 onion, sliced
1 tsp brown sugar
1 tbsp oyster sauce
2 tbsp fish sauce
3 stalks spring onion, sliced
1 cucumber, sliced
1 lime, wedges
few stalks of coriander
Heat the peanut oil in a large wok over a medium to high heat.
Add the garlic and onion and toss until fragrant and the onion has softened.
Add the eggs and quickly scramble until cooked. I would have the eggs ready by cracking them open in a small bowl so I can add all the eggs at once to scramble before they get too cooked.
Add the rice and stir fry for a few minutes until the grains separate.
Add the sugar, fish sauce and oyster sauce and continue to stir fry the rice until all it is evenly coated. You may want to season with some more salt.
Take off the heat and serve immediately with sliced cucumber, lime wedges and coriander.