"Fried rice in Asia has a long history. Many people would take leftover rice and mix it with protein to make fried rice. In Thailand, it is a common breakfast food for students and workers as it has protein and carbs to start the day."

Prep Time: 15-20 min

Cook Time: 15-20 min

INGREDIENTS:

• 3-4 cups jasmine rice
• 1 small carrot, cut into small pieces
• 1 tomato, chopped small
• 1/2 white or yellow onion, chopped small
• 1 bunch green onion or scallions, chopped
• 5-6 large eggs
• 1/2 clove garlic
• 5 stems Chinese celery, chopped small (substitute regular celery leaf if not available)
• 2 tablespoons sugar
• 5 tablespoons vegetable oil
• 3 tablespoons chicken stock
• 5 tablespoons oyster sauce
• 3 tablespoons soy sauce
• 2 tablespoons mushroom sauce
• 1 teaspoon sesame oil
• 1 lime

COOKING INSTRUCTIONS:

1. Cook the jasmine rice in a rice cooker. Let it cool in a separate bowl for 2-3 hours. (Leftover rice works best!)
2. Heat oil in wok or large skillet at medium-high.
3. Add garlic and stir until you can smell the garlic.
4. Add eggs, stirring like scrambled eggs.
5. Add all vegetables and stir until soft, 2 to 3 minutes. Lower heat to medium.
6. Add rice and stir, mixing everything together.
7. Add sauces and remaining ingredients and stir, taste and adjust to your liking.
8. Cook about 5-7 minutes until liquids have absorbed into rice.
9. Add sesame oil and stir.
10. Garnish with lime wedge and squeeze over the rice.

Recipe © Annie Toborowsky(2020); Recipe © David Toborowsky(2020)