How to make it
7 steps. Take it one step at a time.
Heat the vegetable oil
Heat the vegetable oil in a large wok or skillet over high heat until shimmering.
Add the minced garlic and diced onion
Add the minced garlic and diced onion. Stir-fry for about 30 seconds until fragrant but not browned.
1 minPush the aromatics
Push the aromatics to the side of the wok. Crack the eggs into the empty space and scramble them quickly until they are mostly set.
Add the chilled rice
Add the chilled rice to the wok. Break up any large clumps with a spatula and toss to combine with the eggs and aromatics.
Drizzle the fish sauce, soy sauce, and sugar
Drizzle the fish sauce, soy sauce, and sugar over the rice. Sprinkle with white pepper. Stir-fry constantly for 2-3 minutes until the rice is heated through and slightly toasted.
3 minToss in the sliced green onions
Toss in the sliced green onions and remove from heat.
Serve immediately with lime wedges
Serve immediately with lime wedges on the side for squeezing over the rice.
A little kitchen wisdom
For the best results, use day-old jasmine rice that has been refrigerated. Cold rice is drier and fries much better than fresh, moist rice. Stir-fry on high heat to achieve the 'wok hei' (breath of the wok) flavor.
