Thai Fried Rice – Gluten-free version

👨‍🍳 Method

1. 1
   Heat the oil in a large pan over very high heat.

   ⚙ Pan-fryingStoveFrying pan

   💡Very high heat and a large pan: the vegetables char instead of steaming, and don't overcrowd the pan.
2. 2
   Add the carrot and fry 3 minutes, tossing.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the chicken cubes and fry 3–4 minutes, until browned.

   ⚙ Adding to the hot fat and fryingStove
4. 4
   Push everything to the sides, pour the beaten the eggs into the center and scramble into small bits.

   StoveSilicone spatula

   💡The eggs scramble on their own in the empty center of the pan and only then get mixed in: that way they stay in bits and don't coat the rice in mush.
5. 5
   Add the garlic and fry 30 seconds, until fragrant.

   ⚙ Adding to the hot fat and fryingStove
6. 6
   Add the cold rice, separate the grains with a spatula and stir-fry 2–3 minutes over high heat.

   StoveSilicone spatula

   💡Cold, dry day-old rice stays in separate grains; hot fresh rice releases steam and starch and sticks together in a lump.
7. 7
   Add the peas, gluten-free soy sauce, sesame oil and black pepper and stir-fry another minute, until the rice is coated in the sauce.

   Stove
8. 8
   Serve immediately, with the green onion scattered on top.