Skipp loves when I make Thai Fried Rice. It's a recipe I found from Martha Stewart that is fast, easy, and delicious. A great meal to make when you return from vacation and only have old rice and some pork lying around.
Thai Fried Rice
(Adapted from Martha Stewart)
Ingredients
2 tablespoons canola oil
4 to 8 cloves minced garlic
1 to 2 boneless pork chops (chopped into very small pieces)
2 cups cold cooked rice, preferably Thai jasmine
1 cup torn Asian greens, such as cabbage, bok choy, or mustard greens
(I have used chopped spinach in a pinch!)
2 teaspoons Thai fish sauce, or to taste
1/4 cup Thai Fish Sauce
1 small scallion, chopped
2 lime wedges
Directions
Heat a large heavy wok over high heat. When it is hot, add oil, and heat until very hot. Add garlic, and stir-fry until just golden, about 20 seconds. Add pork and cook, stirring constantly, until all the pork has changed color completely, about 1 minute.
Add rice, breaking it up with wet fingers as you toss it into wok. With your spatula, keep moving rice around wok. At first it may stick, but keep scooping and tossing it, and soon it will be more manageable. Try to visualize frying each little bit of rice, sometimes pressing the rice against the wok with the back of the spatula. Good fried rice should have a faint seared-in-the-wok taste. Cook for about 30 seconds. Add the greens, then the fish sauce, and stir-fry for 30 seconds to 1 minute.
Turn out onto a dinner plate, and garnish with scallion and lime wedges. Squeeze lime onto rice as you eat it.
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