Khao Pad Gai

Ingredients

• •3 cups cooked jasmine rice, cooled
• •300g chicken breast, diced
• •3 tablespoons vegetable oil
• •3 cloves garlic, minced
• •2 eggs, beaten
• •1/2 cup diced onion
• •1 cup frozen peas and carrots
• •3 tablespoons fish sauce
• •1 tablespoon soy sauce
• •1/2 teaspoon white pepper
• •2 green onions, chopped
• •for serving lime wedges

Directions

1. 1Heat 2 tablespoons oil in a wok or large skillet over high heat. Add diced chicken and cook until golden, about 5 minutes. Remove and set aside.
2. 2Add remaining oil to the wok, then add minced garlic and diced onion. Stir-fry for 1 minute until fragrant.
3. 3Push ingredients to the side, pour in beaten eggs, and scramble until cooked through, then mix with other ingredients.
4. 4Add the cooled rice, breaking up any clumps, and stir-fry for 2-3 minutes.
5. 5Return chicken to the wok and add frozen peas and carrots. Stir well.
6. 6Pour in fish sauce, soy sauce, and white pepper. Toss everything together for 1-2 minutes until well combined and heated through.
7. 7Transfer to serving plates, garnish with green onions, and serve immediately with lime wedges on the side.

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