This recipe is authentic in its simplicity and takes about fifteen minutes to concoct even if you do the rice from scratch. (I often use it as a way to use leftover rice the next day). You can add anything else you fancy such as prawn, chicken or roast pork or duck. Or just enjoy the delightful simplicity of fresh peas as in this recipe.
Serves: 2 Duration: 15-20 min
Thai Jasmine or Basmati Rice: 1 cup steamed in two cups of water
Eggs: 2 Lightly whisked with a fork
Peas ( Fresh if possible): 200 g
Sunflower or peanut oil: 2 tbsp
Thai sweet chilli sauce
Keep moving for two or three minutes and throw in the rice.
Stir for two more minutes and add soya sauce to taste. (The strength varies from one make to another).