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.
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.
Give grains a cooldown: To cool grains down quickly, spread them out on a foil-lined baking sheet. The surface area helps speed cooling, while the foil prevents any residual flavors on the pan from seeping in.
Serving Size: about 1 1/4 cups
397 calories; protein 16.8g; carbohydrates 50.1g; dietary fiber 4.4g; sugars 2.3g; fat 14.6g; saturated fat 2.8g; cholesterol 28.7mg; vitamin a iu 230.7IU; vitamin c 6.3mg; folate 23.9mcg; calcium 51.4mg; iron 1.5mg; magnesium 103.3mg; potassium 405.8mg; sodium 633.4mg; thiamin 0.4mg.