Thai-Fried Rice – A small batch

December 18, 2012 at 4:45 pm Leave a comment

thai fried rice

The thing that makes Thai-Fried rice different from its Chinese cousin is the use of fish sauce instead of soy sauce. It’s another one of those free-form Asian dishes, if it’s leftover, use it. I had ground pork and cabbage leftover from making pot stickers, so here I am.

1 cup rice, cooked and refrigerated
1/2 cup pork, slice or ground (optional)
1/2 cup cabbage, sliced
1/2 cup any vegetable, chopped
1 tablespoon fresh ginger, grated
1 clove garlic, grated
2 scallions, chopped (or onions)
1 tablespoon fish sauce
1/2 teaspoon sugar
red pepper flakes to taste (or a squirt of chili sauce)
salt and pepper
oil for sautéing

heat the oil and cook pork
add garlic and ginger, cook until fragrant
add veggies, toss
add rice, toss
add sugar, fish sauce, and hot sauce
season to taste

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Entry filed under: For One or Two, Main Course, Popular Ethnic Dishes, Sides & Salads, Thai. Tags: , .

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