Khao pad pla kem

Method

1. 1 Fry the salted fish in oil for 4 minutes, then shred it and remove all the bones.
2. 2 The salted fish was already very salty, so don't add fish sauce or salt to the rice.
3. 3 Sauté garlic and chili peppers in the oil used for frying fish for 30 seconds to infuse the oil with a salty fishy aroma.
4. 4 Fry the egg until it forms a soft ball, then push it aside and add the leftover rice, stirring for 4 minutes.
5. 5 Mix the shredded fish and chopped bok choy into the pan and stir-fry for 90 seconds.
6. 6 Add a little sugar to balance the saltiness, then squeeze in some lemon juice and sprinkle with chopped scallions.

With an appliance

• Air fryer 31 min

  Replace step 1: lightly spray oil on the salted fish and fry in an air fryer at 190 degrees for 8 minutes, flip at the 5th minute, then remove the bones; steps 3 to 6 are still fried with rice in a pan.