Thai fried rice from Christopher Kimball’s Milk Street Magazine, Mar/Apr 2017 (page 13)

  • scallions
  • shallots
  • soy sauce
  • cilantro
  • fish sauce
  • peanut oil
  • pancetta
  • cooked jasmine rice

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pickled chilies

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lbr4 on March 02, 2017

    We loved fried rice at our house and was excited to try this Thai twist with the family. I followed the recipe exactly. Overall we thought this was good. We all agreed that for us, maybe between the fish sauce in the pickled jalapeños and in the rice, it may have been a little too much for us (and we are not strangers to fish sauce at our house). I think the jalapeños are a must in the rice (strangely addictive), where my husband and son did not care for them at all. I did add a little maldon salt and pepper at the end.

  • Rinshin on February 17, 2017

    Very good taste and first time using fish sauce in fried rice - very nice addition. The rice I used was refrigerated medium grain (Japanese/sushi style California) brown rice instead of Jasmine rice. I used thinly sliced pork belly slices instead of pancetta (Ricker used pork belly slices) which are easily found at Japanese and Korean markets and they look like bacon slices. Japanese markets sell Berkshire pork slices which are excellent. Added thin diagonally sliced 2 asparagus spears for more texture. The eggs soaked up all the oil and was afraid I needed to add 1 tsp more oil for frying rice, but pork belly slices gave just enough oil. I tasted the rice right before serving, and noticed it did need salt and pepper and added some and quickly stir fried. I'll be repeating this again.

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