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Thai Fried Rice


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

2-1/2 cups water
1-1/3 cups long-grain white rice
8 ounces ground pork or pork sausage
1 tablespoon vegetable oil
1 medium onion, thinly sliced
1 tablespoon finely chopped fresh ginger
1 jalapeño pepper, seeded and finely chopped
3 cloves garlic, minced
1/2 teaspoon ground turmeric or paprika
2 tablespoons fish sauce
2 cups chopped cooked vegetables such as broccoli, zucchini, red bell peppers, carrots, bok choy or spinach
3 eggs, lightly beaten
3 green onions, thinly sliced
1/2 cup cilantro leaves


Bring water and rice to a boil in medium saucepan over high heat.


Reduce heat to low; cover and simmer 20 minutes or until water is absorbed.


Fluff rice with fork.


Let cool to room temperature.


Cover and refrigerate until cold, at least 1 hour or up to 24 hours.


When rice is cold, cook pork in wok or medium skillet over medium-high heat until no longer pink.


Drain off excess fat; transfer pork to bowl and set aside.


Heat wok or large skillet over medium-high heat. Add oil and swirl to coat surface.


Add onion, ginger, jalapeño, garlic and turmeric; stir-fry 4 to 6 minutes or until onion is tender.


Stir in fish sauce; mix well.


Stir in cold rice, vegetables and pork; cook and stir 3 to 4 minutes or until heated through.


Push rice mixture to side of wok and pour eggs into center.


Cook eggs 2 to 3 minutes or just until set, lifting and stirring to scramble.


Stir rice mixture into eggs.


Stir in green onions. Transfer to serving bowl; sprinkle with cilantro.


Pairs Well With


Notes

Tried this tonight and really liked the flavor. The fish sauce, although it doesn't smell wonderful, blends nicely with the rice and doesn't leave the initial fishy smell in the final dish. . . no additional salt is needed either, since the flavorful rice ingredients and cilantro takes care of the great taste. Thanks for the recipe.

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