Although on the surface this dish is very similar to the familiar Chinese-style fried rice, it is the additional Thai touches that give it its unique flavours.
Cook the rice at least 2 hours ahead of time or the night before. Allow it to cool thoroughly and put in the refrigerator.
Combine the eggs with the sesame oil and salt.
Cut the chicken into small
Heat a wok or large frying pan over high heat until it is hot. Add the groundnut oil, and when it is very hot and slightly smoking, add the garlic, onion and pepper. Stir-fry for 2 minutes. Then add the chicken and stir-fry for 2 minutes more. Add the rice and continue to stir-fry for 3 minutes. Finally, add the fish sauce, spring onions, fresh coriander and chillies and continue to stir-fry for 2 minutes. Add the egg mixture and stir-fry for another minute.
Turn onto a platter, garnish with the lime wedges and serve at once.
© 2001 Ken Hom. All rights reserved.