Cook the rice ahead of time. Either let it sit in the fridge for 24 hours, or let it sit out for at least 6 hours to dry.
- 3 tsp chili/garlic sauce
- 8 tbsp soy sauce
- 0,5 tbsp fish sauce
- 1 tbsp sesame oil
Combine all in a small bowl.
Grap a non-stick pan. A pan with a flat surface is prefered over a wok.
Fry scrambled eggs and place them in a bowl.
- 1 thick slice bacon, diced
Fry and add to the bowl with the eggs.
- ½ onion, finely chopped
- 3 cloves garlic, Finely chopped
- 3 tbsp ginger, finely chopped
- 3 carrots, diced into small cubes and blanched
- ½ cups peas
Add to onions, garlic, and ginger to frying pan. After about a minute, add carrots and peas.
If the pan is crowded, remove half before moving on the the next step, and work in batches.
Add eggs, meat, sauce and rice to the frying pan.
Add spices to taste. Don't stir too much because you want the rice to fry.
Before serving, stir in some butter and sprincle with sliced scallions.