Mom's Thai Fried Rice

Recipe by shimmerchk
READY IN: 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 4
    cups cooked cold jasmine rice (cold rice is essential so the grains will not stick together when stir frying)
  • 3
    tablespoons peanut oil
  • 4
    cloves freshly minced garlic
  • 1 12
    1 1/2 cups lean pork (its easiest to get thin slices if the meat is still partially frozen) or 1 1/2 cups beef, thinly sliced (its easiest to get thin slices if the meat is still partially frozen)
  • 4
    green onions, sliced thin
  • 2
    teaspoons palm sugar (table sugar is fine if you can't find palm sugar)
  • 3
    tablespoons Thai fish sauce (no substitutes)
  • 1
    tablespoon oyster sauce
  • 34
    cup frozen peas (not traditional but I like to add them anyway)
  • 1
    cucumber, sliced
  • 2
    limes, cut into wedges
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DIRECTIONS

  • Heat peanut oil in a wok or large skillet over medium high heat.
  • While pan is warming, toss the cold rice with your hands, making sure to separate the grains from any clumps.
  • Add the garlic to the heated wok, and toss until fragrant and slightly golden.
  • Add chicken, beef, or pork and stir fry for about 1 minute.
  • Push the meat and garlic up the sides making a well in the middle and add eggs.
  • Scramble eggs for 1 minute in middle of pan then, add green onions and peas and incorporate all ingredients together, stir frying for another minute.
  • Add rice, turning over rice with pan ingredients several times to coat and stir frying for 2-3 minutes. You want the rice to begin to have a toasted smell, making sure that all the ingredients are constantly being moved around the pan for even cooking.
  • If your pan seems to have cooled down to the point where the ingredients are no longer sizzling, you may need to turn the heat up slightly.
  • Sprinkle in the sugar and add the fish sauce and oyster sauce.
  • Stir fry all ingredients together for one minute more or until sauces are absorbed and mixture is completely combined. Transfer to serving platter.
  • Garnish plate edge with sliced cucumber, lime wedges, and additional whole green onions if desired.
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