Ingredients

3 tbsp vegetable oil

1 small onion, sliced

4 garlic cloves, roughly chopped

1 tomato, cut into wedges

1 handful (about 1/3 cup) of sliced cabbage

3 cups cooked rice

1 tbsp fish sauce

1 tbsp soy sauce

½ tbsp dark soy sauce

1 tsp white sugar

¼ tsp ground white pepper

3 eggs, lightly whisked

2 tbsp roughly chopped coriander

2 tbsp finely sliced spring onion

Sliced cucumber, to serve

Wedge of lime, to serve

Chilli fish sauce ‘Prik Nam Pla’:

4 tbsp fish sauce

1 birds’ eye chilli, finely sliced

Squeeze of lime

Instructions

Step 1: For the chilli fish sauce, combine the fish sauce, sliced chilli, and lime juice in a small bowl. Set aside to let the flavors meld.

Step 2: Heat 2 tablespoons of vegetable oil in a wok over high heat. Add the sliced onion and chopped garlic, stir-frying for about 20 seconds until fragrant. Add the tomato wedges and stir-fry for 30 seconds until they start to soften. Then add the sliced cabbage and cook for another 20 seconds to wilt slightly.

Step 3: Add the cooked rice, fish sauce, soy sauce, dark soy sauce, sugar, and ground white pepper to the wok. Stir-fry well until the rice is evenly coated and heated through. Push the rice to one side of the wok and pour the remaining 1 tablespoon of oil into the empty space. Pour the whisked eggs into the oil and spread out with your spatula as it cooks. When the eggs are just set, mix them into the rice. Turn off the heat and toss through the chopped coriander and spring onion.

Step 4: Serve the fried rice with sliced cucumber, a wedge of lime, and the prepared chilli fish sauce on the side for extra flavor.

Tips & Variations

Use day-old rice for better texture, as it is less sticky and fries more evenly.

Add cooked shrimp, chicken, or tofu for extra protein and variety.

If you prefer less spice, reduce the amount of birds’ eye chilli in the chilli fish sauce or omit it entirely.

For a vegetarian version, replace fish sauce with soy sauce or tamari.

FAQs

Can I use fresh rice instead of leftover rice?

Freshly cooked rice tends to be softer and can become mushy when fried. It’s best to use rice that has been cooked and chilled for at least a few hours or overnight to achieve the ideal texture.

What can I substitute for fish sauce if I am allergic or vegetarian?

You can substitute fish sauce with soy sauce or tamari for a vegetarian or allergy-friendly option. While the flavor is different, it still adds a salty and savory element to the dish.