Thai Egg Fried Rice (Khao Pad Kai)

Ingredients

• 2 cups cooked jasmine rice
• 2 large eggs
• 3 stalks green scallions
• 2 tablespoons vegetable oil
• 1 tablespoon light soy sauce
• 1 lime(optional)
• ¼ teaspoon white pepper(optional)

Instructions

1. 1

   Heat 1 tablespoon of oil in a large skillet or wok over medium‑high heat; add the beaten eggs and scramble until just set, then transfer to a plate.

2. 2

   Add the remaining oil to the pan, toss in the sliced scallions and stir‑fry for 30 seconds, then add the cold rice, breaking up any clumps.

3. 3

   Stir‑fry the rice for 2–3 minutes, then return the scrambled eggs to the pan, drizzle with soy sauce and sprinkle with white pepper; toss everything together until heated through.

4. 4

   Serve immediately, garnished with a lime wedge on the side for squeezing over the rice.