It's easy enough to make a basic fried rice—the kind with soy sauce, an egg and whatever vegetables are around. It's pleasurable and satisfying if it's done right with high heat and without loading up the skillet with too many ingredients (this basic recipe is a great guide for this). However, the possibilities for what can happen with rice, vegetables, and a little meat are rather endless.
While Nick's pretty much had the fried rice beat covered for this column—he's written about kimchi fried rice at least three times—I'll throw my hat in the ring with this recipe from Mad Hungry. While I was initially skeptical of a recipe titled "Thai-style"—I'd prefer the name of a specific dish done well, rather than a vague concoction—the flavors in this recipe are fantastic.
The main change is switching out the soy sauce for fish sauce, which adds a funky depth, and finishing the plate crunchy raw cucumber and a squeeze of lime.
I'd recommend cooking it in two batches to serve four (two servings are the most that can fit in a wok without overcrowding).
- Yield:serves 4
- Active time: 15 minutes
- Total time:20 minutes
- 2 minced green chiles
- 6 tablespoons fish sauce
- 4 tablespoons neutral oil, such as peanut or grapeseed
- 4 cloves garlic, minced
- 2 tablespoon minced fresh ginger
- 4 scallions, minced (white and green parts)
- 4 ounces boneless pork, cut into 2-inch thin strips
- 3 cups cooked jasmine rice
- 2 cups shredded bok choy
- fresh cilantro, for garnish
- 1/2 cucumber, peeled and diced
- 4 lime wedges, for garnish
Combine 1/4 cup 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 minutes. 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.