Ingredients:

  • 2 cups (400g) cooked jasmine rice, day-old, broken up to separate the grains
  • 6 oz (170g) chicken breast, thinly sliced OR
  • 6 oz (170g) shrimp, peeled and deveined OR
  • 6 oz (170g) firm tofu, pressed and cubed
  • 1 tablespoon vegetable oil
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, seeded and diced
  • 1/2 cup (50g) frozen peas
  • 1/4 cup (25g) shredded carrots
  • 2 green onions, sliced, green parts only
  • 2 tablespoons fish sauce (nam pla)
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce (vegetarian oyster sauce works well too)
  • 1 tablespoon granulated sugar
  • 1 tablespoon lime juice
  • 1/2 teaspoon chili flakes (or more, to taste)
  • Lime wedges
  • Chopped cilantro
  • Roasted peanuts, chopped

Instructions:

  1. Get everything prepped and chopped before you start cooking. This is key to quick stir-frying.
  2. If using raw chicken or shrimp, cook it first in a separate pan or the wok with a little oil until cooked through. Set aside. If using tofu, pan-fry until golden brown.
  3. Heat vegetable oil in the wok over medium-high heat. Add onion and garlic and sauté until fragrant, about 1 minute.
  4. Add red bell pepper, peas, and carrots. Stir-fry for 2-3 minutes until slightly softened.
  5. Push the vegetables to one side of the wok. Add the day-old rice and cooked protein. Break up the rice with a spatula.
  6. Pour the prepared sauce over the rice and ingredients. Stir-fry constantly, tossing everything together until the rice is evenly coated and heated through.
  7. Stir in the green onions. Serve immediately, garnished with lime wedges, cilantro, and chopped peanuts (if desired).