Thai Fried Rice
Makes 4 servings
|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.
- 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.
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