Thai Fried Rice
From EatingWell: May/June 2013
This Thai fried rice recipe is flavored with garlic, mushrooms and pork but feel free to use any vegetable, protein or rice you have on hand. If you have cooked rice already prepared, skip Step 1 and use 4 cups cold cooked rice in Step 3. Or for a vegetarian fried rice recipe, omit the pork and add more vegetables or tofu.
- 1 1/4 cups brown or white jasmine rice
- Water (2 1/2 or 2 cups)
- 8 ounces boneless pork chop (about 1 chop), trimmed
- 3 tablespoons peanut oil or canola oil, divided
- 2 tablespoons minced garlic
- 2 cups chopped mushrooms
- 2 scallions, cut into 1/2-inch pieces
- 2 tablespoons fish sauce (see Tip)
- 1/2 cup whole cilantro leaves
- 1 lime, cut into wedges
- 1/2 medium cucumber, sliced
- Combine rice and water (2 1/2 cups for brown rice; 2 cups for white rice) in a medium saucepan with a tight-fitting lid; bring to a boil. Cover, reduce heat to maintain a gentle simmer and cook until the rice is tender and the water is absorbed (40 to 45 minutes for brown rice; 20 minutes for white). Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork, spread the rice on a large baking sheet and let cool at least 15 minutes.
- Thinly slice pork chop crosswise, then cut each slice into long, thin strips about the width of a matchstick. Place a large flat-bottom carbon-steel wok over high heat. Add 2 tablespoons oil and swirl to coat the pan, add garlic. Cook, stirring, until just starting to change color, about 20 seconds. Add the pork and cook, stirring, until it is no longer pink, about 2 minutes. Remove the pork with a slotted spoon to a clean plate. Add the remaining 1 tablespoon oil to the wok. Add mushrooms and cook, stirring, until they soften, 2 to 3 minutes.
- Sprinkle in the cooked rice and stir-fry, tossing and then pressing it against the hot wok, then tossing and pressing again, until all the rice has been exposed to the hot wok, about 1 minute. Add scallions, fish sauce and the cooked pork and cook, stirring, for 30 seconds.
- Transfer the fried rice to a platter. Garnish with cilantro leaves, lime wedges and cucumber slices.
Tips & Notes
- Make Ahead Tip: Prepare rice (Step 1), cover and refrigerate for up to 2 days.
- Tip: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian-food section of well-stocked supermarkets and at Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our recipe testing and nutritional analyses.
Per serving: 407 calories; 15 g fat (3 g sat, 6 g mono); 33 mg cholesterol; 50 g carbohydrates; 0 g added sugars; 18 g protein; 4 g fiber; 636 mg sodium; 425 mg potassium.
Nutrition Bonus: Magnesium (26% daily value), Zinc (16% dv)
Carbohydrate Servings: 3
Exchanges: 3 starch, 1/2 vegetable, 1 1/2 lean meat, 2 fat
More From EatingWell
Our healthy Labor Day recipes are a delicious way to...
Don’t be fooled: granola sounds healthy, but it's often high...
Using healthy ingredients such as nuts, dried fruit and whole...
Summer's bounty of fresh berries invites creativity. From...
Fiber-rich okra is delicious, whether pickled, roasted or...
From healthy blueberry muffins and blueberry pancakes topped...
If you’re following the Paleo Diet then you know that you...
While nothing quite beats eating quickly boiled or grilled...
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
- Main Ingredient
- Preparation/ Technique
- Type of Dish
- Main dish, meat
- Ease of Preparation
- Total Time
- More than 1 hour
- May/June 2013