Step 1

Mix 1 1/2 c - 375 ml Thai seasoning sauce with 1 c - 250 ml oyster sauce and 1 1/2 T - 20 g sugar. You'll have plenty left-over but this stuff literally keeps forever.

Step 2

Mix 1 c - 250 ml light soy sauce (or fish sauce) with 1/4 c - 60 ml lime juice, 6-8 thinly sliced bird's eye chilies, 3T - 45 g finely chopped garlic and 1 1/2 T - 20 g of sugar. Prik nam pla keeps well in the fridge for about a month and is great with pretty much anything.

Step 3

Because we're stir-frying it's essential that you prep all your ingredients as mentioned in the ingredient list and set them by the stove before you start.

Step 4

Now heat the wok over a high heat until it starts to smoke before swirling in 3 T - 45 ml of sunflower oil. Once the oil has started to shimmer add 1/4 thinly sliced onion and stiry-fry until it's softened and has become translucent.

Step 5

Add 1 c - 150 g roughly torn oyster mushroom and stir until softened and starting to color.

Step 6

Add 3 c - 600 g of pre-cooked rice. 2 t - 10 g of sugar, 2 1/2 T - 40 ml of stir-fry sauce and work the rice around the wok to distribute the rice evenly and ensure the sauce is evenly spread across the entire dish.

Step 7

Spread the rice out in an even layer and pour over the whisked egg. Let the egg soak through the rice before scooping it over until the rice is dry and has started to brown.

Step 8

Remove from the heat and toss in 2 spring onions cut into 2" pieces and sprinkling with a pinch of white pepper. Stir a final few times and serve with prik nam pla.