Thai-Style Leftover Fried Rice

Steps

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1. 1
   Prepare the rice: if using freshly cooked rice, spread it out to cool and then refrigerate for a few minutes to help the grains dry and separate. Day-old rice is ideal but same-day rice works if cooled first.
   ▶ ≈2:08
2. 2
   Chop the ham into chunks. Prepare all vegetables: slice onions into wedges (this helps them separate into thin pieces during cooking), cut broccolini on the bias into smaller pieces, quarter the tomato, and coarsely chop garlic into chunks.
   ▶ ≈1:13
3. 3
   Make Prik Nam Pla: combine sliced fresh chillies, fish sauce, lime juice and sliced garlic in a small bowl. Set aside.
   ▶ ≈11:23
4. 4
   Cook the fried eggs: heat the wok until smoking. Add oil and crack in an egg when hot. Drizzle hot oil over the white to crisp it until the bottom is golden and the white is cooked but yolk remains runny. Remove to a plate. Repeat for the second egg.
   ▶ ≈7:45
5. 5
   Pour out most of the egg cooking oil, retaining just a small amount for the fried rice. Heat the wok until smoking again. Add the onion wedges and let them separate and caramelize in the hot oil.
   ▶ ≈11:10
6. 6
   Add the broccolini pieces and toss to cook quickly in the hot wok. Then add the ham chunks to allow the fat to render into the rice.
   ▶ ≈16:22
7. 7
   Add the tomato pieces and toss. Add the garlic chunks near the end to prevent burning.
   ▶ ≈17:09
8. 8
   Add the prepared rice and toss constantly to coat every grain evenly with oil and the other ingredients. Ensure all grains are separated and heated through.
   ▶ ≈17:30
9. 9
   Season with Thai soy sauce, fish sauce, a pinch of sugar and white pepper. Toss continuously to distribute the seasoning evenly throughout the rice.
   ▶ ≈18:17
10. 10
    Plate the fried rice, moulding it if desired. Garnish with decorative cucumber slices (optional). Top with the crispy fried egg. Serve with Prik Nam Pla and lime wedges on the side.
    ▶ ≈19:37