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.
tablespoon Thai fish sauce
teaspoon soy sauce
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