Milk Street Recipe: Thai Fried Rice
- Written by Belinda Elliott
- Category: Lets Eat
- Published: 30 August 2017
From Episode 103 - From Thailand With Love
In this episode, Christopher Kimball travels to Chiang Mai, Thailand to get lessons in Thai cooking from Andy Ricker of Pok Pok fame. Though Andy Ricker uses pork belly in his fried rice, that ingredient can be hard to find in the U.S. Test cooks discovered that pancetta worked well as a substitute. It has the right amount of salt and fat. Plain bacon will do the job, too, but avoid smoked bacon.
Start to finish: 2½ hours (30 minutes active), plus cooling
Makes one 9-inch pie shell
- 1 tablespoon Thai fish sauce
- 1 teaspoon soy sauce
- 1 teaspoon water
- 1 teaspoon white sugar
- 4 cups cooked and chilled jasmine rice
- 1 tablespoon 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
- ¼ cup minced fresh cilantro
- Sliced cucumber and lime wedges, to serve
- 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 the 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 tablespoon of the fat from the skillet and return to medium-high heat. Add the scallion whites, shallot and garlic, then cook until softened, about 1 minute. Add the rice and cook, stirring occasionally, until heated through, about 2 minutes.
- Stir the fish sauce mixture, then pour over the rice. Cook, stirring, until well mixed. Stir in the pancetta and egg, breaking up the egg. Transfer to a large platter and sprinkle with cilantro and scallion greens. Serve with cucumber, lime wedges and pickled chilies.
Recipe courtesy of WGBH