Thai Fried Rice
Like many Southeast Asian recipes, this savory fried-rice dish combines a range of flavors -- most notably that of a spicy, fragrant Thai fish sauce. Garnished with coriander leaves, cucumber, scallions, and lime wedges, it makes a satisfying meal for one and is brought to us by chef and author Jeffrey Alford.
Garnishes and Accompaniments:
- 2 tablespoons peanut oil
- 4 to 8 cloves garlic, very finely chopped, or more if not using optional ingredients
- 1 to 2 ounces thinly sliced boneless pork (optional)
- 2 cups cold cooked rice, preferably Thai jasmine
- 1 cup torn Asian greens, such as cabbage, bok choy, or mustard greens
- 2 teaspoons Thai fish sauce, or to taste
- 1/4 cup Thai Fish Sauce with Hot Chiles
- 1/4 cup fresh coriander leaves
- 6 thin cucumber slices
- 1 small scallion, trimmed (optional)
- 2 lime wedges
Heat a large heavy wok over high heat. When it is hot, add oil, and heat until very hot. Add garlic, and stir-fry until just golden, about 20 seconds. Add pork, if using, and cook, stirring constantly, until all the pork has changed color completely, about 1 minute.
Add rice, breaking it up with wet fingers as you toss it into wok. With your spatula, keep moving rice around wok. At first it may stick, but keep scooping and tossing it, and soon it will be more manageable. Try to visualize frying each little bit of rice, sometimes pressing the rice against the wok with the back of the spatula. Good fried rice should have a faint seared-in-the-wok taste. Cook for about 30 seconds. Add the greens, then the fish sauce, and stir-fry for 30 seconds to 1 minute.
Turn out onto a dinner plate, and garnish with coriander, cucumber slices, scallion, and lime wedges. Squeeze lime onto rice as you eat it, along with chile sauce -- the hot, salty taste of the sauce brings out the full flavor of the rice.
SourceMartha Stewart Living Television, September 2001