2 small yellow or white onions, cut lengthwise into ½ inch slices
3 large eggs
4 ounces naem, cut into bite-sized slices
2½ cups packed leftover cooked long-grain rice
2 teaspoons fish sauce
2 teaspoons thin soy sauce
¼ teaspoon granulated sugar
½ teaspoon ground white or black pepper
1 lime, halved lengthwise, cored
2-3 Fresh bird's eye chilies, cut crosswise into thin slices
2 Persian cucumbers, cut crosswise on the diagonal into ¼-inch slices
Cilantro sprigs for garnish
Instructions
Heat the vegetable oil over high heat in a wok. When hot, add the garlic; lower the heat to medium-high and stir-fry until fragrant, about 1 minute.
Add the onions, sauté until softened and slightly caramelized.
Push the onions to one side of the work and crack the eggs into the other side; scramble until almost firm.
Add naem; stir-fry until heated through, about 1 minute.
Add the rice, fish sauce, soy sauce, sugar, and pepper; stir-fry until everything is well combined and heated through.
Plate the fried rice. Arrange the cucumbers, lime, and chilies on the side. Garnish with the cilantro. Squeeze the lime over the fried rice before enjoying.
Recipe by SheSimmers at https://shesimmers.com/2015/11/fried-rice-with-cured-pork-%e0%b8%82%e0%b9%89%e0%b8%b2%e0%b8%a7%e0%b8%9c%e0%b8%b1%e0%b8%94%e0%b9%81%e0%b8%ab%e0%b8%99%e0%b8%a1.html