Khao Pad

Method

Heat a wok or large frying pan over high heat and add one tablespoon of oil. Scramble the eggs, breaking them into small pieces, then remove and set aside. Add the remaining oil to the wok and stir-fry the garlic and shallots until fragrant, approximately one minute. Add the diced chicken and cook until golden, then stir in the white onion and cook for two minutes. Add the cold cooked rice, breaking up any clumps, and stir-fry constantly for three to four minutes until heated through and the rice grains are separated. Pour in the soy sauce, fish sauce, sugar and white pepper, tossing everything together. Return the scrambled eggs to the pan, add the long beans and coriander, and toss well for one minute. Serve immediately with lime wedges on the side.