1. 4 cups cooked short grain rice cooled
  2. 1 small onion chopped
  3. 3 gloves garlic chopped
  4. 1 inch ginger chopped
  5. 2 tablespoons neutral oil
  6. 1 tablespoon dark soy sauve
  7. 1 tablespoon regular soy sauce
  8. 1 tablespoon mirin
  9. 1 tablespoon sake or Chinese cooking wine
  10. 2 teaspoons sesame oil
  11. 1 cup peas (frozen)
  12. 3 scallions sliced
  13. 1/2 cup fresh Thai basil chopped
  14. 1 tablespoon oil
  15. 3 eggs
  16. 1 teaspoon fish sauce


  1. Heat oil in wok or large pan over medium high heat

  2. Add onion, garlic, and ginger and sauté until fragrant

  3. Add rice and heat until the large chunks easily break apart

  4. Add soy sauces, mirin, sake/wine, and sesame oil and mix

  5. Stir fry for about five minutes to allow the rice to become crispy

  6. Add frozen peas, Thai basil, and 1/2 of the scallions

  7. Once peas defrost, remove from wok

  8. Rinse wok to remove any remaining rice. Add 1 tablespoon oil and heat over medium heat.

  9. Crack eggs into bowl and add fish sauce. Scramble with fork.

  10. Add eggs to wok and constantly stir until eggs are cooked through. Mix eggs into the rice

  11. To serve, portion rice into bowls and top with remaining scallions. Enjoy!

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