Thai Fried Rice
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We liked the aromatic flavor of jasmine rice, but long-grain white or basmati works, too. A good Thai fish sauce was essential; at Milk Street we use Red Boat. Andy Ricker uses pork belly, but that can be hard to find in the U.S. Pancetta worked well as a substitute—it has the right amount of salt and fat. Plain bacon will do the job, too, but avoid smoked bacon.
Ingredients
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1
tablespoon Thai fish sauce
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1
teaspoon soy sauce
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1
teaspoon water
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1
teaspoon white sugar
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4
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1
tablespoon peanut or vegetable oil
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2
eggs, lightly beaten
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4
ounces thinly sliced pancetta, chopped
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4
scallions, white and green parts thinly sliced, reserved separately
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1
large shallot, minced
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1
garlic clove, minced
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¼
cup minced fresh cilantro
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Sliced cucumber and lime wedges, to serve
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pickled chilies, to serve (optional)
Recipe
Pickled Chiles
MILK STREET RECIPES
How to make Thai fried rice (without a wok!)
Directions
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01In a bowl, stir together the fish sauce, soy sauce, water and sugar. Set aside. Use your hands to break up the rice so no clumps remain. Set aside.See Demo
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02In a 12-inch nonstick skillet over medium-high, heat the oil until just smoking. Pour in the eggs and cook, stirring, until just set. Transfer the eggs to a plate. Add the pancetta to the skillet and cook over medium until crisp. Using a slotted spoon, transfer to the plate with the eggs.See Demo
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03Pour off all but 1 tablespoon of the fat from the skillet and return to medium-high heat. Add the scallion whites, shallot and garlic, then cook until softened, about 1 minute. Add the rice and cook, stirring occasionally, until heated through, about 2 minutes.See Demo
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04Stir the fish sauce mixture, then pour over the rice. Cook, stirring, until well mixed. Stir in the pancetta and egg, breaking up the egg. Transfer to a large platter and sprinkle with cilantro and scallion greens. Serve with cucumber, lime wedges and pickled chilies.See Demo
