· 4 tablespoons canola or vegetable oil· 8 garlic cloves, minced or pressed· 1 large carrot, peeled and diced small or cut in julienne· 4 ounces tofu, patted dry and cut in 1/2-inch dice· 4 eggs, beaten and seasoned with salt and pepper· 5 cups cooked rice, preferably Thai jasmine rice available in markets that sell Asian foods· 2 to 3 tablespoons Thai or Vietnamese fish sauce (to taste)· 2 to 3 teaspoons Thai or Indonesian chile sauce (to taste)· 1 tomato, chopped· 1 bunch scallions, both white and green parts, chopped· 1/2 cup chopped cilantro· Thinly sliced cucumber· Lime wedges· Scallions· Fish sauce with hot chiles nam pla prik or half the amount of soy sauce
Step 1Heat a large wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the oil and swirl, then add the carrot and tofu. Stir-fry until lightly colored, about two minutes. Add the garlic and stir-fry until golden, about 30 seconds. Pour in the beaten egg. Stir-fry until scrambled, then add the rice. Cook the rice — scooping it up and pressing it into the pan, then scooping it up again — for about two minutes. Add the fish, chile sauces, tomato and chopped scallions, then stir together for about a half-minute. Serve, garnishing each plate with the cilantro and cucumbers and passing lime wedges, scallions and fish sauce with chiles. Diners should squeeze lime juice onto their rice as they eat.