THAI FRIED RICE
- prep time:
- 15 minutes
- cook time:
- 1 hour
- total time:
- 24 hours
Jenifer
ingredients
- 5 cups cooked, chilled long grain rice (Jasmine)
- 2 tablespoons vegetable oil
- 2 to 3 eggs
- 3 tablespoons vegetable oil
- 3 garlic cloves, finely minced
- 1/2 pound chicken or pork cut into small pieces, or 1/2 pound shrimp, shelled
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon sugar
- 1 medium to large onion, sliced thin
- 2 1/2 cups cabbage, cut into 1 1/2 inch strips or 1 cup frozen peas
- 1 tablespoon double black soy sauce
- 2 to 3 tablespoons fish sauce
directions
- 1
1. Separate cold rice grains with wet hands on to baking sheet and set aside.
- 2
2. In large saute pan or wok, heat oil over medium-high heat. Add eggs and cook, stirring constantly, until set. Break egg into pieces, remove from pan, and set aside. Wipe pan clean with paper towel.
- 3
3. Heat fresh oil in pan over medium-high heat. Add garlic, meat, black pepper, and sugar, cooking 3-4 minutes until done. Add onions and cabbage, cooking an additional 2 minutes. Add rice, soy sauce, and fish sauce, stirring to combine. Add eggs. Adjust seasoning (fish sauce and black pepper) and serve.
notes
Rice is best if cooked day before and refrigerated overnight. Don't double recipe - make two separate batches if additional servings needed.
Source: Judy Harris Cooking School
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