Description
A delightful and easy dish that transforms leftover roast into a fragrant Thai fried rice, balancing comfort and creativity.
Ingredients
Scale
- 2 Tbsp vegetable oil
- 5–6 cloves garlic, chopped
- 2 eggs
- 375g (2½ cups) cooked rice
- 1 Tbsp soy sauce
- 2 tsp fish sauce
- A few tablespoons of any juice/drippings from your roast (optional)
- 1 tsp sugar
- ¼ tsp white pepper
- 130g leftover roast, shredded or chopped
- 2 green onions and/or a few sprigs of cilantro
- Cucumber slices for serving
- Lime wedges for serving (optional)
Instructions
- Heat the oil and garlic: In a wok or large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped garlic and stir, cooking until just golden—about 1-2 minutes.
- Scramble the eggs: Add the two eggs to the pan. Allow them to scramble slightly, then let them set for about halfway before gently stirring to break them into smaller pieces.
- Add the rice and sauces: Increase the heat to high and add the 375g of cooked rice to the pan, along with the soy sauce, fish sauce, any roast juices, sugar, and white pepper. Toss everything together to evenly distribute the sauces across the rice.
- Incorporate the leftover roast: Gently add the shredded leftover roast, continuing to toss for another 2 minutes.
- Finishing touches: Once the rice is pleasantly dry and some grains are toasted, turn off the heat and toss in the fresh herbs at the end.
- Serve: Plate your creation, top with additional fresh herbs if desired, and serve with cucumber slices and lime wedges on the side.
Notes
Opt for the freshest ingredients for the best flavor. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 140mg