Thai Fried Rice

Name: Thai Fried Rice
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 4 serving(s)
Ingredients: 2 1/2 cups water; 1 1/3 cups long-grain white rice; 8 ounces ground pork or 8 ounces pork sausage; 1 tablespoon vegetable oil; 1 medium onion, thinly sliced (1 cup); 1 tablespoon fresh ginger, minced; 1 jalapeno pepper, seeded and minced; 3 garlic cloves, minced; 1/2 teaspoon ground turmeric or 1/2 teaspoon paprika; 2 tablespoons fish sauce; 2 cups cooked vegetables, chopped (such as broccoli, zucchini, red bell peppers, carrots, box choy or spinach); 3 eggs, lightly beaten; 3 green onions, thinly sliced; 1/2 cup cilantro leaf

Submitted by KateL

"Entered for safe-keeping, from "Favorite Brand Name Best-Loved Chinese Recipes and More". This is a U.S. family-style recipe. Be sure to wear rubber gloves when handling jalapenos, and avoid touching the area around your eyes before you can wash your hands. If you prefer, substitute 3 1/2 cups cooked brown rice for the cooked white rice."

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photo by Debbie R.

Ready In:: 1hr 45mins
Ingredients:: 14
Serves:: 4

ingredients

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

directions

Bring water and rice to a boil in medium saucepan over high heat. Reduce heat to medium-low; cover and simmer 20 minutes or until water is absorbed.
Transfer rice to large bowl and fluff with fork. Let come to room temperature, 30-40 minutes, stirring occasionally.
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, jalapeno pepper, garlic and turmeric; stir-fry 4-6 minutes or until onion is very tender.
Stir in fish sauce; mix well. Stir in cold rice, vegetables and pork; cook and stir 3-4 minutes or until heated through.
Push rice mixture to side of wok and pour eggs into center. Cook eggs 2-3 minutes or just until set, lifting and stirring to scramble. Stir rice into eggs.
Stir in green onions. Transfer to serving bowl; sprinkle with cilantro.
Garnish as desired.

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Reviews

While I loved the simplicity and technique of the recipe, neither my husband nor I liked the strong taste of fish sauce in this. We may be biased in favor of soy sauce. However, this is a great basic stir fry recipe and would easily earn five stars if the fish sauce had been lower profile.

Debbie R.