TOM ANTHONI
Digital wizard at Dickytall

Fried Rice,
but really seriously fried this time.

Mix the fish sauce, soy sauce, sugar, and pepper in a bowl.
Stir it to a nice mixture.
Set it aside while you prepare the wok for action.
Heat it til it’s very hot and then add the oil.
Throw the egg in and flip it after 15 seconds.
Move it to the side.
Sauté the shallot and garlic and add the bacon after one minute.
As soon as the bacon is no longer pink, add the rice.
Now cut the egg into pieces and stir into the rice.
Add the bowl of sauce and stir everything until the lardons are done.
Turn the heat off.
Sprinkle the spring onion and the coriander on top, and keep the cucumber slices as a side.
Squeeze the lime over the rice for that magic citrus touch.


1 tablespoon of Thai fish sauce
1 teaspoon of Thai soy sauce
2 table spoons of peanut oil
2 cups of steamed jasmine rice
1 teaspoon of sugar
120g of regular lardons
1 quarter of a lime
Ingredients

spring onions
White pepper
30g of shallot
10g of garlic
coriander
cucumber
1 egg