No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


Thai-Style Fried Rice

Any green vegetables you have on hand can be used in place of the bok choy. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

  • Servings: 1
Thai-Style Fried Rice

Source: Mad Hungry, March 2011


  • 1 fresh green chile, sliced, or chili paste or crushed red pepper flakes
  • 3 tablespoons fish sauce
  • 2 tablespoons peanut oil or other vegetable oil (not olive oil)
  • 2 garlic cloves, minced (1 tablespoon)
  • 1 tablespoon minced peeled fresh ginger
  • 2 scallions (both white and green parts), minced (about 3 tablespoons)
  • 3 ounces boneless pork, such as shoulder or loin, cut into 2 x 1/2-inch strips
  • 1 cup shredded bok choy or other similar green vegetable
  • 1 1/2 cups cooked jasmine or basmati rice
  • Sprigs of fresh cilantro, for garnish
  • 1/2 cucumber, peeled and cubed
  • 1 or 2 fresh lime wedges for garnish


  1. Combine the chile and 2 tablespoons of the fish sauce in a small dipping bowl. Set aside. Heat a well-seasoned wok or frying pan over high heat. Add the oil and almost immediately add the garlic, ginger, and 2 tablespoons of scallions. Stir constantly for about 40 seconds. Be careful not to burn the mixture. Add the pork and continue to stir for 3 minutes, or until the pork is no longer pink.

  2. Stir in the bok choy and cook until it is just tender, a couple of minutes. Stir in the cooked rice. Add the remaining tablespoon of fish sauce and heat through, about 2 minutes.

  3. Serve immediately, garnish with cilantro, cucumber, the remaining tablespoon of scallion, and the lime. Serve the dipping sauce on the side.

Reviews (2)

  • Baby weber 7 Oct, 2013

    Amazing!! Everything I've made from this cookbook has been so yummy but this -THIS - rice is so delicious. I love it. Make it if you love Thai food.

  • aknannie 10 Jul, 2012

    So easy. But I never saute the garlic first.... too easy to burn, and burned garlic is nasty and ruins the dish. I saute the ginger first, then add the pork, so that it is infused with some flavor and can start cooking over high heat before you add the garlic. It will be done by the time the pork is finished cooking.

Related Topics