TLC Cooking "Thai Fried Rice"

Thai Fried Rice

Thai Fried Rice

YIELD Makes 4 servings
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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

*Jalapeños can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

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.
Fluff rice with fork. Let cool to room temperature. Cover and refrigerate until cold, at least 1 hour or up to 24 hours.
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.
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.
Stir in fish sauce; mix well. Stir in cold rice, vegetables and pork; cook and stir 3 to 4 minutes or until heated through.
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.
Stir in green onions. Transfer to serving bowl; sprinkle with cilantro.

This recipe appears in: Thai

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