Our Thai fried rice was delicious on its own, but some of us wanted to spike it with something bold. Our solution: jalapeno chilies pickled in fish sauce, lime juice and a little sugar. It’s a milder variation of the typically fiery Thai dressing called nam prik. The chilies and their sauce added a balanced hit of heat, sweet and acid.
jalapeno chilies, stemmed, seeded (if desired) and thinly sliced crosswise
cup fish sauce
cup fresh lime juice
teaspoon white sugar