4 cups cold, cooked brown rice (preferably day old)
1 large egg, scrambled
1 tablespoon tamari
1 small yellow onion, thinly sliced
6 scallions, thinly sliced, whites and dark green parts separated
1/3 cup cherry tomatoes, halved
1 cup fresh or frozen peas
kosher salt, to taste
avocado or canola oil, as needed
Thai basil, torn, for garnish (or mint and basil combined)
fresh cilantro, torn, for garnish
lime wedges (optional)
Chilies in Fish Sauce (Prik Nam Pla)
1 - 5 Thai chilies, thinly sliced (1 for mild, 5 for really spicy)
4 tablespoons fish sauce
juice from 1 lime
Directions
Step 1
Heat a wok or large saute pan and approximately 1 tablespoon of oil over high heat. Once the oil is shimmering add the garlic and cook for 30 seconds. Add the chicken and fry for 1 minute or so, until the edges begin to change color.
Step 2
Add 2 cups of the rice to the pan and stir, allowing the rice to soak up the juices from the chicken. Cook for 3 to 4 minutes. Push all the rice to one side of the pan and add the scrambled egg, stirring until the egg is just set. Stir the egg into the rice and chicken.
Step 3
Add the remaining 2 cups of rice along with the tamari. Stir until everything is combined.
Step 4
Stir in the onion and white part of the scallions and cook, stirring constantly, for 3 minutes, followed by the tomatoes and peas. Cook for an additional 2 to 3 minutes, until the tomatoes and peas are just warmed through. Remove from the heat.
Step 5
For the Chilies in Fish Sauce: In a small bowl combine the thai chilies, fish sauce and lime juice.
Step 6
Plate the rice and garnish with the dark green parts of the scallions, Thai basil, cilantro and lime wedges. Serve the chilies in fish sauce on the side.
