Spicy Thai fried rice with sausage and greens from Dinner: Changing the Game (page 295) by Melissa Clark

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Notes about this recipe

  • JulieCruz on January 29, 2024

    The texture of the hard pieces is spicy salami were a little off putting for us, as was the strong fish sauce flavor - and I’m usually a fan. Would use chicken next time, way more lime than I did and maybe some ginger. I like the idea of cooking the eggs separate and the raisins were a nice surprise.

  • kellyluc on January 19, 2024

    Pretty salty...I would cut back on soy sauce and fish sauce.

  • cdglamontagne on May 26, 2019

    Really liked this! Great flavors and the plentiful greens + lime are very welcome balance to the salty funky spice. Will make this again.

  • lou_weez on November 07, 2018

    I used Chinese sausage and added some kecap manis. Next time I would cook the eggs separately as it made the dish a bit gluggy, still tastes good though.

  • Joyceeong on April 05, 2018

    Made a couple of changes, using ingredients I already have. Instead of chorizo, I've used dried Chinese sausage. Since the Chinese sausages are lacking the spiciness of Chorizo, I've added 1 tablespoon of chilli flakes. Instead of stir-frying the eggs with the rice, I've fried them and serve with the rice. A lovely delicious lunch.

  • mrshalf on December 19, 2017

    This was good. A bit salty because I used Chinese sausage (new to me). Could just leave out. A different take on fried rice - glad I tried it.

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