Thai Crispy Rice

Equipment

• Wok or Large Skillet
• Mixing Bowl

Ingredients 

• 2 Tablespoons Cooking Oil
• 2 cups Cooked Jasmine Rice (use cooked rice that has been refrigerated for a day or two)
• 1 1/2 Tablespoons Nam Prik Pao / Thai Chili Paste
• 2 teaspoon Soy Sauce
• 2 teaspoon Lime Juice
• Fried Eggs, for serving
• Chopped green onions or cilantro, for serving

Instructions 

1. Stir oil into cooked rice.
2. Heat a wok or skillet over medium heat. As soon as the pan is hot, spread the rice out in a single, even layer in the pan (spread it out up the sides of the wok if possible; maximum surface area makes for the most crispy bits).
3. Cook the rice, without stirring, until the bottom is a light golden brown, 4 to 5 minutes.
4. Stir in nam prik Pao and soy sauce, breaking the rice up into bite-size bits as you stir.
5. Taste the rice and if it is very dry, you can add an extra splash of soy sauce.
6. Stir in lime juice.
7. Serve rice with fried eggs and fresh chopped herbs on top.