Thai Fried Rice

by the Editors of Publications International, Ltd.

Cite This!
Close 
Please copy/paste the following text to properly cite this HowStuffWorks article:

Publications International, Ltd., the Editors of.  "Thai Fried Rice."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/thai-fried-rice-recipe.htm>  03 December 2008.

Thai Fried Rice Photo
Thai Fried Rice
Yield: Makes 4 servings
See Cooking Videos
Ingredients:
2-1/2
cups water

1-1/3
cups long-grain white rice

8
ounces ground pork or pork sausage

1
tablespoon vegetable oil

1
medium onion, thinly sliced

1
tablespoon finely chopped fresh ginger

1
jalapeño pepper,* seeded and finely chopped

3
cloves garlic, minced

1/2
teaspoon ground turmeric or paprika

2
tablespoons fish sauce

2
cups chopped cooked vegetables such as broccoli, zucchini, red bell peppers, carrots, bok choy or spinach

3
eggs, lightly beaten

3
green onions, thinly sliced

1/2
cup cilantro leaves



Preparation:
1.
Bring water and rice to a boil in medium saucepan over high heat. Reduce heat to low; cover and simmer 20 minutes or until water is absorbed.

2.
Fluff rice with fork. Let cool to room temperature. Cover and refrigerate until cold, at least 1 hour or up to 24 hours.

3.
When rice is cold, cook pork in wok or medium skillet over medium-high heat until no longer pink. Drain off excess fat; transfer pork to bowl and set aside.

4.
Heat wok or large skillet over medium-high heat. Add oil and swirl to coat surface. Add onion, ginger, jalapeño, garlic and turmeric; stir-fry 4 to 6 minutes or until onion is tender.

5.
Stir in fish sauce; mix well. Stir in cold rice, vegetables and pork; cook and stir 3 to 4 minutes or until heated through.

6.
Push rice mixture to side of wok and pour eggs into center. Cook eggs 2 to 3 minutes or just until set, lifting and stirring to scramble. Stir rice mixture into eggs.

7.
Stir in green onions. Transfer to serving bowl; sprinkle with cilantro.





This recipe appears in: Thai