Thai Crispy Rice {Vegetarian}

inquiringchef.com

Sydney Vanessa

2 Tbsp Cooking Oil (see note)

2 cups Cooked Jasmine Rice (use cooked rice that has been refrigerated for a day or two)

1 ½ Tbsp Nam Prik Pao / Thai Chili Paste (sub any color Thai curry paste, but reduce for less spice)

2 tsp Soy Sauce (sub Tamari or Fish Sauce if preferred)

2 tsp Lime Juice

Fried Eggs, for serving

Chopped green onions or cilantro, for serving

Directions at inquiringchef.com

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