Thai Fried Rice
  • 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
  1. Bring water and rice to a boil in medium saucepan over high heat.
  2. Reduce heat to low; cover and simmer 20 minutes or until water is absorbed.
  3. Fluff rice with fork.
  4. Let cool to room temperature.
  5. Cover and refrigerate until cold, at least 1 hour or up to 24 hours.
  6. When rice is cold, cook pork in wok or medium skillet over medium-high heat until no longer pink.
  7. Drain off excess fat; transfer pork to bowl and set aside.
  8. Heat wok or large skillet over medium-high heat. Add oil and swirl to coat surface.
  9. Add onion, ginger, jalapeño, garlic and turmeric; stir-fry 4 to 6 minutes or until onion is tender.
  10. Stir in fish sauce; mix well.
  11. Stir in cold rice, vegetables and pork; cook and stir 3 to 4 minutes or until heated through.
  12. Push rice mixture to side of wok and pour eggs into center.
  13. Cook eggs 2 to 3 minutes or just until set, lifting and stirring to scramble.
  14. Stir rice mixture into eggs.
  15. Stir in green onions. Transfer to serving bowl; sprinkle with cilantro.