Stir-Fried Rice with Crispy Omelette
This dish is made for those tired evenings when you come home. It uses leftover rice, minced pork, holy basil, and eggs. Everything is cooked in one pan first, then a crispy omelette is fried to top it off. It takes a short time but delivers the fragrant aroma of holy basil and fluffy crispy edges like those from a street-side restaurant.
Author
quick_niran
Instructions
Break up the cold rice so that the grains are separate. Chop the garlic and chili, prepare the holy basil, cucumber, and mix 1 tbsp fish sauce, oyster sauce, soy sauce, and sugar in a small bowl.
💡 Tip: Clumped rice will make the fried rice soggy; use your hands or a spoon to break it up before turning on the heat.
About 5 min
Heat a pan over medium-high heat, add 1 tbsp of oil, and sauté the garlic and chili until fragrant. Add the minced pork and stir-fry until cooked, then crack in 1 egg and stir to distribute.
💡 Tip: If the pan is too dry, add 1 tbsp of water to prevent the pork from sticking.
About 6 min
Add the cold rice and the mixed sauces, stir quickly to coat the rice with the sauce and heat it through. Turn off the heat, add the holy basil, and toss until the leaves wilt but remain green.
💡 Tip: Add the basil after turning off the heat to preserve its aroma and prevent browning.
About 6 min
Beat 2 eggs with 1/2 tbsp fish sauce until frothy. Heat a small pan with 4 tbsp of oil until very hot, pour in the eggs, and fry until the edges are fluffy and crispy. Flip briefly, then remove.
💡 Tip: Drop a little egg into the oil; if it sizzles immediately, the oil is hot enough.
About 5 min
Scoop the fried rice onto a plate, place the crispy omelette on top, and serve with cucumber and lime. Eat immediately while the edges of the omelette are still crispy.
💡 Tip: If making to eat at work, keep the omelette separate and place it on top just before eating.
About 3 min
