I used this on the Thai Fried Rice, but I will use it in the future on all kinds of dishes. We loved them,

I love love these. I keep them in a jar in the fridge, lasts several days. Also this same recipe is perfect for the shredded carrot topping from the Vietnamese meatball recipe here. Very spicy and bright. I make them for all my fish dishes now

I have made the Thai fried rice from the Pok Pok cookbook many times, but when I saw this wok-less recipe I had to try it. Now it’s my go to — delicious and so easy. Removing the ingredients as directed is important. The Pok Pok recipe calls for Thai thin soy sauce and a pinch of white pepper. I recommend these if you have them on hand, but it’s not a deal breaker. I usually cut some shrimp into bite sized pieces and add to the pancetta for the last few minutes of cooking. Tonight I added Thai basil to the cilantro since I had some in the garden. Don’t forget the pickled jalapeños — essential.