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

To make

  1. 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.
  2. 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.
  3. 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.
  4. Add the ginger, garlic, and hot peppers to the pan, stirring. Cook for 30 seconds, or until fragrant.
  5. Add the pork to the pan and toss. Cook for 3 minutes or until browned on all sides, stirring occasionally.
  6. Add the vegetables to the pan, stirring. Cook 3-5 minutes, or until vegetables begin to soften (again, stir occasionally).
  7. 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).
  8. Push the pork and vegetables to the side of the pan.
  9. Add the remaining fish sauce, sesame oil, and soy sauce the cleared portion of the pan. Top with the rice, and stir to coat.
  10. 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).
  11. Move the fried rice to serving dish and top with the egg and scallions.
  12. If desired, serve with additional soy sauce (not really necessary, though).