Left over rice, at room temperature 1 1/2 cup
Vegetable oil 1/2 cup
Egg 1 whole
Spring onions, chopped 6
Fish sauce 2 - 3 tbsp.
Ground white pepper 1 tbsp.
1. Heat oil in a wok or saute pan. While the oil is heating, beat the egg in a bowl.
2. Add the beaten eggs to the hot oil and scramble to a soft scramble stage by stirring constantly.
3. Add cold (left over) rice to the wok or saute pan and stirfry to heat up the rice and spread the scrambled egg evenly over the rice.
4. Once the rice is hot, add chopped spring onions. Toss and season with fish sauce and pepper. Serve this fried rice with sliced cucumber and spring onions. This dish usually accompanies other main dishes which are eaten Thai style.