Begin by dicing your chosen protein and chopping the vegetables including onion and tomatoes. Mince the garlic and chili while beating the eggs in a separate bowl. Ensure the rice is cold and preferably day-old for optimal texture.

In a large wok or skillet, heat 2 tablespoons of oil over medium-high heat until shimmering. Add your diced protein and stir-fry for about 3–4 minutes until cooked through and browned.

Using the same hot pan, pour in the beaten eggs and scramble them for about 1–2 minutes until softly cooked. Remove the eggs from the pan and set aside.

Add a bit more oil to the pan if necessary, then toss in the minced garlic and chili, stirring for about 30 seconds. Add the diced onion and other vegetables, stir-frying for approximately 2-3 minutes.

Now, add the cold jasmine rice to the vegetable mixture, breaking up any clumps. Pour in the cooked protein and scrambled eggs, mixing gently. Add the fish sauce, soy sauce, and oyster sauce, stirring for about 2-3 minutes.

Once the Thai Fried Rice is hot, remove it from heat. Squeeze fresh lime juice over the top and mix in sugar. Serve garnished with fresh herbs and lime wedges.