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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.
4
Servings
Tip
Don’t use hot or warm rice. The fried rice will turn out clumpy and gummy.
20 minutes
Ingredients
-
1
tablespoon Thai fish sauce
-
1
teaspoon soy sauce
Directions
-
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.
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April 8, 2023
restaurant-like
I had never done fried rice before and chose this recipe to try out my new flat-bottom carbon steel wok. The fried rice came out better executed than most restaurant fried rice I've had. Delicious but a shade bashful, and I followed the recipe exactly down to the Red Boat fish sauce. Next time I'll up the fish sauce/soy/sugar mixture a bit and add a little more pancetta...though rice measurement dry-to-cooked isn't ever precise in my experience so it's possible I was heavy on rice. We liked it with some Viet chili-garlic oil.
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