Thai Meal-Prep Fried Rice

• 300 g Jasmine rice, preferably day-old cooked and chilled
• 2 tbsp Sesame oil
• 2 Egg
• 300 g Chicken thighs, boneless, skinless
• 2 cloves Garlic
• 120 g Carrot
• 4 Spring onion
• 2 tbsp Soy sauce
• 1 tbsp Fish sauce
• 1 Lime

1. If your rice is freshly cooked, spread it on a tray and cool for 10 minutes, then chill while you prep the rest. Slice the chicken into bite-size pieces, finely chop the garlic, cut the carrot into small dice, and slice the spring onions, keeping the white and green parts separate. Mix the soy sauce and fish sauce in a small bowl and cut the lime into wedges.
2. Heat 1 tbsp sesame oil in a wok or large frying pan over medium-high heat. Beat the eggs, pour them in, and scramble for 1 to 2 minutes until just set, then tip onto a plate. Wipe the pan if needed.
3. Return the pan to medium-high heat and add the remaining 1 tbsp sesame oil. Add the chicken and cook for 5 to 7 minutes, stirring, until golden and cooked through. Add the garlic, carrot, and the white parts of the spring onions, and stir-fry for 2 minutes until fragrant and the carrot starts to soften.
4. Add the cold rice and break up any clumps with a wooden spoon. Stir-fry for 3 to 4 minutes until the grains are hot and lightly toasted. Pour in the soy sauce and fish sauce mixture and toss for 1 minute until evenly coated.
5. Return the scrambled egg to the pan and toss through, then add the green parts of the spring onions. Cook for 30 to 60 seconds, just to warm through. Divide into containers and serve with lime wedges for squeezing over.
6. For meal prep, cool the rice quickly: spread it out in a shallow layer for 10 minutes before sealing. Refrigerate promptly once cool. Reheat until piping hot all the way through before eating.

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