Thai-Style Chicken Fried Rice

• 2 tbsp. vegetable oil, divided
• 2 large eggs, beaten
• 2 chicken thighs, boneless, skinless, roughly sliced
• 4 cloves garlic, finely chopped
• ½ thumb sized piece ginger, minced
• 1 medium carrot, peeled and diced
• 2-3 cups cooked & cooled rice
• 3 spring onions, take off tops for garnish and roughly chop the rest.
• Coriander & wedges of lime, to garnish

The Marinade

• Pinch sea salt
• Pinch black pepper
• 1-2 tbsp oyster sauce

The Sauce

• 1 tbsp. oyster sauce
• 2-3 tbsp. fish sauce
• 2-3 birds eye chilis, finely chopped

• Cook and cool your rice ahead of time; day old rice is always best for fried rice.
• Mix the chicken with the marinade and set aside. Get the wok up to a good heat, and add the oil.

• Add the chicken and allow to caramelise before stirring. Once cooked through, set aside and add the carrot to the wok. Let that cook for 2 minutes. Then add the ginger, garlic and spring onions.
• Stir fry for ten seconds then push to the side.
• Add the rice and mix through with the veg. Now add the chicken and mix in, before adding the sauce and coating. Move the rice to the side and add the egg.
• Allow them to set and scramble softly before mixing into the rice. Enjoy!