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Author Notes: This one-pot (Err...or rather one wok) recipe was a staple in our Thai household growing up and continues to be today. This dish can be prepared in a pinch, especially if there is leftover rice in the fridge. It is uncomplicated, but delivers an exciting twist to a typical fried rice. —Double Helping
- 4 cups jasmine rice, preferably refrigerated for 1-2 days
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 small yellow onion, chopped
- 1/4 pound shrimp, peeled and deveined
- 1 cup peas, fresh or frozen
- 3 green onions, sliced
- 1 thai chili pepper, red or green
- 6 eggs, beaten
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 1 tablespoon lime juice
- white pepper for garnish
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