BASIC THAI-STYLE FRIED RICE

By á-3145

Starts with Chinese White-Cooked Chicken with Ginger-Soy Dressing in "Asian" Cookbook

Ingredients

• Mastering fried rice is an ace up your sleeve—a basic technique with an infinite number of flavorings. The rice cooked in chicken broth will be particularly good when fried. Feel free to add shredded chicken or small shrimp.

Details

Adapted from 177milkstreet.com

Preparation

Step 1

In a small bowl, stir together 1 tablespoon fish sauce and 1 teaspoon each soy sauce and sugar. In a 12-inch nonstick skillet over medium-high heat, heat 1 tablespoon peanut oil until just smoking. Pour in 2 lightly beaten eggs and cook, stirring, until just set. Transfer the eggs to a plate. Add 1½ tablespoons more oil to the skillet and return to medium-high. Add 1 bunch chopped scallions, then cook until softened, about 1 minute. Add the rice and cook, stirring occasionally, until heated through, about 2 minutes. Stir the fish sauce mixture, then pour over the rice. Cook, stirring, until well mixed. Stir in the egg. Serve with sliced cucumber, lime wedges and hot sauce.