I refused to go to the grocery store this week. We have enough food in our fridge, freezer, and pantry to get us through the week, and after a long weekend of grading and I just didn’t have the desire to go shop. We’ve been fine so far, but it has necessitated some creative cooking. Today for lunch I made a Thai-inspired fried rice, which Nick declared to be in his top 3 fried rice dishes ever. I’ll take it.
- 1 1/2 cups leftover coconut rice (white rice cooked in coconut milk instead of water)
- 3 tbsp vegetable oil
- 1 egg
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 hot peppers (I use dried red chilis), minced
- Optional: 1/4-1/2 lb pork (I used 1 pork chop), sliced thin. Shrimp or chicken would also be good, and it would be great meatless, too
- 1 carrot, diced
- 1/2 ear worth of corn kernels (we had half-ears of frozen corn on the cob, so I just sliced it off)
- 1/2 medium onion, diced
- 1 tsp + 2 tsp fish sauce
- 1 tsp + 1 tsp sesame oil
- 1 tbsp + 1 tbsp soy sauce
- 3 green onions, thinly chopped
- Re-heat the rice in the microwave and set aside. Using cold rice will cool your pan and will not produce as nice of a fried rice.
- Heat the oil over high heat in a large frying pan or wok. I’m sure a wok would work best, but I don’t have one here and it worked fine in my large Calphalon pan. You want the oil very hot.
- Fry one egg in the oil until the yolk is set (as you can probably tell from the picture above, I kinda didn’t get quite there, but we love yolky eggs on rice, so that was ok for us). Remove from the pan, slice into thin strips, and set aside.
- Add the ginger, garlic, and hot peppers to the pan, stirring. Cook for 30 seconds, or until fragrant.
- Add the pork to the pan and toss. Cook for 3 minutes or until browned on all sides, stirring occasionally.
- Add the vegetables to the pan, stirring. Cook 3-5 minutes, or until vegetables begin to soften (again, stir occasionally).
- Add 1 tsp fish sauce, 1 tsp sesame oil, and 1 tbsp soy sauce to pan, stirring to combine. Cook 3 minutes more to allow flavors to develop (again, stir occasionally).
- Push the pork and vegetables to the side of the pan.
- Add the remaining fish sauce, sesame oil, and soy sauce the cleared portion of the pan. Top with the rice, and stir to coat.
- Once the rice is coated with sauce, stir the veggie and pork mixture into the rice. Cook 2-3 minute more, or until it starts to crisp (stir some, but be careful not to over stir/handle the rice, or it will loose its fluffiness and become dense).
- Move the fried rice to serving dish and top with the egg and scallions.
- If desired, serve with additional soy sauce (not really necessary, though).