Step by step

Method

6 steps

1. 1

   Heat 2–3 tablespoons peanut or neutral oil in a wok or large skillet over medium-high until it shimmers. While it warms, break up any clumps in 4 cups cold cooked jasmine rice with your hands — day-old rice fries; warm sticky rice turns to mush.

2. 2

   Add 4 minced garlic cloves and toss until fragrant and lightly golden, 20–30 seconds — don't let it go brown-black. Add 1½ cups diced cooked chicken, beef, or pork (or raw thin-sliced meat) and stir-fry about 1 minute if cooked, or 2–3 minutes if raw until no pink remains.

3. 3

   Push everything up the sides to make a well in the center. Pour in 2 lightly beaten large eggs and scramble about 1 minute until just set but still soft. Fold in 2 sliced green onions and optional ½ cup frozen peas.

4. 4

   Add the rice and toss 2–3 minutes until every grain is hot and lightly toasted — you should hear a light crackle and see a few pale-gold bits. Raise the heat a notch if the pan goes quiet (quiet = steaming, not frying).

5. 5

   Sprinkle in 1–2 teaspoons palm sugar or brown sugar; add 2 tablespoons Thai fish sauce and 1–2 tablespoons oyster sauce. Toss 1 minute more until the seasoning is absorbed and the rice looks evenly coated, not streaky.

6. 6

   Pile onto a platter. Garnish with cucumber slices, lime wedges, and extra green onions. Squeeze lime over each serving at the table. You want separate, savory grains with soft egg and a fish-sauce punch — not mushy clumps or pale underseasoned rice.