Thai Fried Rice

Recipe by KateL
READY IN: 1hr 45mins




  • Bring water and rice to a boil in medium saucepan over high heat. Reduce heat to medium-low; cover and simmer 20 minutes or until water is absorbed.
  • Transfer rice to large bowl and fluff with fork. Let come to room temperature, 30-40 minutes, stirring occasionally.
  • Cover and refrigerate until cold, at least 1 hour or up to 24 hours.
  • When rice is cold, cook pork in wok or medium skillet over medium-high heat until no longer pink. Drain off excess fat; transfer pork to bowl and set aside.
  • Heat wok or large skillet over medium-high heat. Add oil and swirl to coat surface.
  • Add onion, ginger, jalapeno pepper, garlic and turmeric; stir-fry 4-6 minutes or until onion is very tender.
  • Stir in fish sauce; mix well. Stir in cold rice, vegetables and pork; cook and stir 3-4 minutes or until heated through.
  • Push rice mixture to side of wok and pour eggs into center. Cook eggs 2-3 minutes or just until set, lifting and stirring to scramble. Stir rice into eggs.
  • Stir in green onions. Transfer to serving bowl; sprinkle with cilantro.
  • Garnish as desired.