Cha Oreuy

Method

Rinse the jasmine rice thoroughly under cold water until the water runs clear. Bring 400ml water to boil with salt, add rice, stir once, then reduce heat to low and cover tightly for 15 minutes until water is absorbed and rice is cooked. Meanwhile, heat the lard in a wok or large frying pan over medium-high heat and fry the shallots until golden and crispy, setting aside half for garnish. Add minced garlic to the remaining oil and fry briefly until fragrant, then add the cooked meat and stir-fry for 1-2 minutes. Add the cooked rice, breaking up any clumps, and stir-fry continuously for 3-4 minutes until the rice is heated through and lightly toasted. Season with fish sauce and white pepper, then transfer to a serving dish and top with reserved fried shallots, coriander, and spring onions.