This Thai-style fried rice is simple home-cooking at its best
and the fermented component, Thai fermented pork sausage, is bought
in - it couldn't be simpler.
2 tbspvegetable or peanut oil180 gmnaem (Thai fermented pork sausage; about 4 small), cut into 1cm pieces (see note)5garlic cloves, finely chopped2birdseye chillies, thinly sliced1white onion, finely chopped500 gmcooked long-grain rice2 tbspfish sauce, plus extra to taste1 tbspsoy sauce2 tspcaster sugar2eggs, lightly beaten4spring onions, thinly sliced1 cup(loosely packed) coriander, coarsely chopped2Lebanese cucumbers, thickly slicedTo serve:roasted peanuts, lime wedges and Sriracha sauce
Heat oil in a large work over high heat until smoking. Add naem, garlic, chilli and onion, and stir-fry until fragrant and golden (4-5 minutes). Add rice, stir-fry until heated through (1-2 minutes), then add half the fish sauce, soy sauce, sugar and ¼ tsp freshly ground white pepper, stir, then push rice to one side of wok. Combine eggs with remaining fish sauce in a small bowl, pour into wok and stir occasionally until just set (1-2 minutes). Stir cooked egg through rice and stir-fry until rice is golden (4-5 minutes). Season to taste with extra fish sauce if necessary, then serve hot topped with spring onions, coriander, cucumber and roasted peanuts, and with lime wedges and Sriracha sauce.
Note Thai fermented pork sausage is available
from select Asian grocers.