Khao Soi Fried Rice

Method

1. Break up the cold rice with your hands. Dice the chicken into 1.5 cm cubes, thinly slice the shallots, rinse and finely chop the pickled greens, slice the scallions and cut the lime into wedges. Fried rice moves fast, so have everything next to the stove.

2. Heat half the oil in a 26 cm wok or deep pan on medium heat. Loosen the egg noodles and spread them in a thin, wide layer. Fry for 3 min, turning once, until golden and crisp on both sides, then lift onto kitchen paper. It's much less oil than deep-frying, but still shake the noodles dry first.

   Add in this stepVegetable oil 2 tbspFresh egg noodles (for the topping) 60 g

   medium heat

3. Crack the eggs into the oil left in the pan on medium-high heat and fry for 2 min, until the edges are brown, crisp and lacy and the yolks still runny; lift out.

   Add in this stepEggs 2

   medium-high heat

4. Add the rest of the oil and, on medium heat, fry the curry paste, curry powder, turmeric and coconut cream for 2 min, stirring, until thick and red oil seeps out.

   Add in this stepVegetable oil 2 tbspRed curry paste 1½ tbspCurry powder 1 tspGround turmeric ½ tspCoconut milk (the thick cream on top) 5 tbsp

   medium heat

5. Add the chicken and stir-fry on medium-high heat for 4 min, until white all the way through with no pink left.

   Add in this stepBoneless chicken thighs 200 g

   medium-high heat

6. Add the rice, sprinkle over the fish sauce and palm sugar, and fry on high heat for 3 min, pressing and flipping with the spatula, until every grain is golden and a few bits catch and toast. Taste and add a few drops more fish sauce if needed.

   Add in this stepCold cooked jasmine rice 400 gFish sauce 1½ tspPalm sugar (or sugar) 1 tsp

   high heat

7. Mound the rice on plates, top with the fried egg and plenty of crumbled crispy noodles. Scatter over the shallots, pickled greens and scallions, and serve with lime to squeeze.

   Add in this stepShallots 1Pickled mustard greens 40 gScallions 2Lime 1