Thai cuisine has been influenced by the Chinese, but there is a great deal of originality in the Thai tradition. This recipe is distinctly Thai in that it uses aromatic sauces, such as chilli bean sauce, soy sauce etc., unlike Chinese fried rice. The soy sauce will leave a rich savoury taste instead of the more pungent taste of Chinese fried rice. The result is an unusually piquant rice dish. Remember the cooked rice should be cooled thoroughly before being stir-fried.
Heat a wok or large frying-pan and add the oil. When moderately hot, add the onions and stir-fry for 3 minutes. Put in the rice and continue to stir-fry for another 3 minutes. Add the rest of the ingredients, except the eggs. Stir-fry the mixture for a further 5 minutes over a high heat. Next add the beaten eggs and cook for 3 minutes or until the eggs have set. Turn the mixture onto a platter and serve.
© 1995 Ken Hom. All rights reserved.