I LOVE fried rice. In any way, shape, or form, Filipino fried rice, Chinese fried rice, you name it, I will eat it. Thai fried rice is no exception. This particular recipe calls for a good amount of fish sauce, which is a common ingredient in Asian cuisine. I myself have been eating it my whole life in my mom’s cooking (it’s known as patis to Filipinos), but it seems to be popping up more and more in modern recipes. Fish sauce gives food a salty bite the way soy sauce does, but I find that it has more depth of flavor and lends a touch of umami to a dish. Plus, one of the best things about almost any fried rice is how versatile it is. Love it topped with a fried egg? Add it. Leftover veggies? Throw those in too. Boom. Delicious.
Thai-Style Fried Rice
(Courtesy of Serious Eats)
Makes 4 servings
2 green chilies, minced (use Thai chilies if you can find them)
6 tbsp fish sauce
4 tbsp neutral oil, such as peanut or grapeseed
4 cloves garlic, minced
2 tbsp fresh ginger, minced
4 scallions, minced (white and green parts)
4 oz boneless pork, cut into 2-inch thin strips
3 cups cooked jasmine rice
2 cups bok choy, shredded
Fresh cilantro, for garnish
1/2 cucumber, peeled and diced
4 lime wedges, for garnish
*Note: I find that leftover rice, not hot and moist freshly made rice, makes the best fried rice. If it’s cold from the fridge, wet your hands with water and crush it to break up any clumps– a little trick my mama taught me. 😉
Combine 1/4 cup (4 tbsp) of the fish sauce and the green chiles in a small dipping bowl. In a well-seasoned wok or a large, non-stick skillet, heat the oil over high heat until almost smoking. Add the garlic, ginger, and most of the scallions. Cook, stiring constantly, until fragrant, about 40 seconds. Be cautious not to burn.
Add the pork and continue cooking until no longer pink, about 3 minutes more.
Stir in the bok choy and cook until tender, 2-3 minutes, then add the rice and stir-fry for 1 minute. Add the remaining fish sauce and stir to heat through.
Remove the rice to a platter and top with the cilantro, cucumber, and reserved scallions. Serve with the dipping sauce and wedges of lime. Enjoy!