4 tbsp vegetable or peanut oil
2 garlic cloves, chopped finely
2 fresh red chilies, seeded and chopped
4 oz mushrooms, sliced
2 oz snow peas, halved
2 oz baby corn, halved
3 tbsp Thai soy sauce
1 tbsp jaggery or soft light brown sugar
few Thai basil leaves
3 cups rice, cooked and cooled
2 eggs, beaten
2 onions, sliced
1. Heat half the oil in a wok and saute the garlic and chilies for 2-3 minutes
2 Add the mushrooms, snow peas, and corn, and stir-fry for 2-3 minutes before adding the soy sauce, sugar, adn basil. Stir in the rice.
3. Push the mixture to one side of the wok and add the eggs to the bottom. Stir until lightly set before combining into the rice mixture.
4. Heat the remaining oil in another wok and saute the onions until crispy and brown. Serve the rice topped with the onions.