Description
A fiery delight packed with bold flavors, vibrant vegetables, and your favorite protein. This customizable dish is perfect for a quick meal or a flavorful side that never disappoints.
Ingredients
Scale
- 3 cups cooked jasmine rice (preferably day-old)
- 1 cup diced chicken, shrimp, or tofu
- 1/2 cup diced carrots
- 1/2 cup green peas
- 1/2 cup chopped bell peppers (red, yellow, or green)
- 2 eggs (optional, scrambled separately)
- 2 tbsp vegetable oil
- 3 garlic cloves, minced
- 1 tbsp minced ginger
- 2 tbsp soy sauce
- 1 tbsp fish sauce (optional)
- 1 tbsp chili paste or sriracha (adjust to taste)
- 2–3 Thai bird’s eye chilies, sliced (or 1 jalapeño, finely chopped)
- 2 green onions, sliced (for garnish)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (optional)
Instructions
- Prepare the rice: Spread freshly cooked rice on a tray to cool, or use day-old rice for the best texture.
- Sauté aromatics: Heat oil in a large pan or wok over medium-high heat. Add garlic and ginger, stirring until fragrant, about 30 seconds.
- Cook the protein: Add your choice of chicken, shrimp, or tofu. Stir-fry until fully cooked and golden brown. Remove and set aside.
- Add vegetables: Toss in carrots and cook for 2-3 minutes. Add peas and bell peppers, cooking until just tender but still crisp.
- Combine rice and seasonings: Add the rice, breaking up clumps. Stir-fry everything together over high heat. Pour in soy sauce, fish sauce, chili paste, and sliced chilies. Mix well to coat the rice evenly.
- Incorporate eggs (optional): Push the rice to the sides of the pan, creating a well in the center. Crack eggs into the well, scramble, and mix into the rice.
- Crisp the rice: Spread the rice out in the pan and let it cook undisturbed for 1-2 minutes to achieve a slight crispiness. Stir and repeat if desired.
- Garnish and serve: Remove from heat and garnish with green onions, cilantro, and a squeeze of lime. Serve hot and enjoy!
- Prep Time: 10 min
- Cook Time: 15 min