Ingredients
- 2.5 tablespoons neutral oil
- 3 gloves garlic chopped
- 1 inch ginger chopped
- 1 onion chopped
- 2 cups cooked Nishiki brand short grain white rice (one day old rice is best)
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon mirin
- 2 teaspoon fish sauce
- 1 teaspoon rice wine vinegar
- 3 eggs beaten
- 1 cup frozen peas
- 1 cup Thai basil chopped
- 3 scallions
Steps
Heat two tablespoons of oil in large pan or wok over medium high heat
Add onion, garlic, and ginger and sauté until translucent
Turn heat to high and add rice
Add soy sauces, 1 teaspoon fish sauce, mirin, and vinegar and stir until combined
Spread rice along bottom of pan and do not stir for at least 1.5 min. Once rice on bottom is crispy, stir in peas and Thai basil
Remove rice from pan once the peas are fully defrosted and the Thai basil wilts
Add remaining 1/2 tablespoon of oil to pan. Add beaten eggs and remaining teaspoon of fish sauce. Continuously stir until eggs are cooked
Combine eggs with rice and top with scallions. Enjoy!
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