Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Thai Fried Rice (Wok Version)
We liked the aromatic flavor of jasmine rice, but long-grain white or basmati works, too. It's important to use chilled rice (which can be made up to a day ahead of time). A good Thai fish sauce was essential; at Milk Street we use Red Boat. Pork belly is traditional in this recipe, 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.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
Start your free 14-day trial
and get access to all of our articles and recipesStart free trial