Thai Fried Rice
Jane
ingredients
- 1 tablespoon vegetable or peanut oil
- 8 medium cloves garlic, coarsely chopped
- 1 cup oyster mushrooms, cleaned (may substitute other mushrooms of your choice)
- 1 cup cold cooked white rice
- 2 scallions, white and green parts, cut crosswise into 1/2-inch slices
- 1 medium tomato, cored and coarsely chopped
- 2 teaspoons fish sauce, plus more to taste
- 1 teaspoon low-sodium soy sauce, plus more to taste
- 1 large egg
- 1 tablespoon water
- 2 tablespoons cilantro leaves
- 1/2 small cucumber, cut into thin slices (about 1/4 cup)
- 1/2 medium lime, cut into wedges
directions
- 1
Directions:
- 2
Heat a 14-inch flat-bottomed wok over high heat until a drop of water vaporizes within a second or two.
- 3
Swirl in the oil to coat the sides and bottom, then add the garlic and stir-fry for about 20 seconds, until the garlic is just golden. Add the mushrooms and stir-fry for about 1 to 2 minutes, until they have softened.
- 4
Add the rice, breaking it up with your fingers as you toss it into the wok. Use a heatproof spatula to keep the rice moving for 2 to 3 minutes, scooping and tossing and pressing the rice against the bottom and sides of the wok to sear it. Add the scallions, tomato, fish sauce and soy sauce; stir-fry for 30 seconds or until the tomatoes break up and the scallions slightly soften. Transfer the mixture to a dinner plate.
- 5
Wipe out the wok and return it to the heat. Break the egg into a small bowl, then gently add to the wok. Add the water, then cover and cook, undisturbed, for 1 or 2 minutes, or until the yolk lightly films over but is still soft. Carefully lift out the egg and place it atop the rice.
- 6
Garnish with the cilantro, overlapping cucumber slices and wedges of lime.
- 7
Serve with a mixture of fish sauce and Thai/bird chili peppers; sprinkle it on the rice to taste, along with squeezes of the lime juice, plus fish sauce and soy sauce to taste, as you eat the rice.
Source: Jane
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