Ingredients
3 cups cooked & a day old jasmine rice
1 cup frozen peas & carrots
1/2 cup parboiled snow peas
1 cup Bean sprouts
1 cup chopped Thai Basil
1/4 cup chopped chives
1 egg
2 shallots finely chopped
5-6 cloves of garlic finely chopped
2 Fresh Red chilli sliced
2 tsp fish sauce
2 tsp soya sauce
2 tsp cooking wine or sherry (optional)
1 tsp brown sugar
2 tsp oil
2 tsp toasted sesame oil
salt to taste
Method
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVEVzMekDhQkfeJlyIeeYOMP5TqJDGenQ2SauC9yoxkyWzNlnQV5ayRIn9UeT7N78jlUoIOUAY-zscoFHnPHDcEbABHSONyF5sH_yCxmDyNSpDj3ypIICzZskRF8LIkGab087QrhAdElg/s640/thai+rice.jpg)
- Heat a wok, add 1 tsp oil and then when its hot add an egg and cook stirring until they are lightly scrambled but not too dry
- Then add 1 tsp oil and add in the garlic, shallots,chilli and fry for a minute
- Add Basil, fish sauce,soya sauce, cooking wine, brown sugar and stir for few seconds
- Add the vegetables,cooked rice,salt and mix till well combined and then add the chives,bean sprouts and cook for 5 more minutes
- Lastly add the sesame oil and mix well and then serve hot