Thai Fried Rice

By lorik

Ingredients

• Pickled Chilies:
• 1 Tbsp Thai fish sauce
• 1 tsp soy sauce
• 1 tsp water
• 1 tsp white sugar
• 4 cups cooked and chilled rice
• 1 Tbsp peanut or vegetable oil
• 2 eggs, lightly beaten
• 4 ounces thinly sliced pancetta, chopped
• 4 scallions, white and green parts thinly sliced, reserved separately
• 1 large shallot, minced
• 1 garlic clove, minced
• 1/4 cup minced cilantro
• lime wedges
• Pickled Chilies (recipe follows)
• 4 jalapeno chilies, stemmed, seeded and thinly sliced crosswise
• 1/4 cup fish sauce
• 1/4 cup lime juice
• 1 tsp white sugar

Details

Servings 4
Adapted from milkstreetmagazine.com

Preparation

Step 1

Rice:
In a bowl, stir together the fish sauce, soy sauce, water and sugar. Set aside. Use your hands to break up the rice so no clumps remain. Set aside.

In a 12 inch nonstick skillet over medium high, heat the oil until just smoking. pour in the eggs and cook, stirring, until just set. Transfer the eggs to a plate. Add he pancetta to the skillet and cook over medium until crisp. Using a slotted spoon, transfer to the plate with the eggs.

Pour off all but 1 Tbsp of the fat from the skillet and return to medium high heat. Add the scallion whites, shallot and garlic, the cook until softened, about 1 minute. Add the rice and cook, stirring occasionally, until heated through, about 2 minutes.

Stir in the fish sauce mixture, then pour over rice. Cook, stirring, until well mixed. Stir in the pancetta and egg, breaking up the egg. Transfer to a large platter and sprinkle with the cilantro and scallion greens. Serve with lime wedges and pickled chiles.

Pickled Chiles:
In a bowl, stir together the chiles, fish sauce, lime juice and sugar. Refrigerate for at least 30 minutes or up to 1 week.