Pattaya fried rice

Prepare all ingredients: finely chop garlic, slice shallots, cut chicken fillets into 1.5 cm cubes, dice carrot, mince jalapeno, cut red chillies into 1 cm pieces, and slice scallion into 1 cm segments. This mise en place ensures smooth cooking.

Heat 2 tbsp olive oil in a wok or large skillet over high heat. Add chopped garlic, sliced shallots, and red chillies, stirring constantly until fragrant.

Add chicken fillets to the wok and stir-fry until cooked through and lightly golden, breaking the meat into smaller pieces as it cooks.

Add diced carrot and green peas to the wok and stir-fry for 2-3 minutes until the vegetables begin to soften.

Add the 2 cups of cooked rice to the wok, breaking up any clumps by pressing against the side of the wok. Stir-fry continuously, coating the rice evenly with oil.

Pour in tomato sauce and nam pla, then sprinkle salt and pepper over the rice. Toss everything together until the rice is evenly coated and heated through.

Add minced jalapeno and sliced scallion to the rice mixture, stirring gently to combine. Taste and adjust seasonings if needed. Transfer the fried rice to a serving dish.

In a separate small skillet, heat the remaining 1 tbsp olive oil over medium-high heat. Crack 2 eggs into a bowl, beat lightly, then pour into the skillet.

Cook the omelette until just set but still slightly moist on top, tilting the pan to spread the egg evenly. Fold in half and slide onto a cutting board.

Roll the omelette tightly and slice into strips. Arrange the omelette strips on top of the fried rice and serve immediately.