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Sausage and Chicken Gumbo
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Thai Fried Rice
Yield: Makes 4 servings
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
