Andrea Nyguen's Pho Fried Rice

Step 1

Before frying the rice, stir it up to prevent lumps. Set near the stove with the fat, garlic, onion, egg, fish sauce or soy sauce, Maggi or Bragg, pepper, scallion, and salt.

Step 2

Heat a large, well-seasoned wok or nonstick skillet over high heat. Swirl in 1 tablespoon of the fat, then add the garlic and onion. Stir-fry until aromatic, about 15 seconds. Add the rice and briskly stir-fry until warm and slightly revived, about 2 minutes.

Step 3

Push the rice to the perimeter to create a well in the middle. Add the remaining 1 tablespoon fat to the well. Pour in the egg. Pour the fish sauce and Maggi around the rim on the rice. Quickly stir-fry to cook the egg and work it into the rice. Add the spice blend and scallion. Cook for 10 to 15 seconds longer, until just wilted. Turn off the heat, taste, and add salt if needed. Transfer to a plate or shallow bowl. Serve with the Thai basil or mint. Invite guests to pluck, tear, and mix the herb leaves into the rice.