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Thai Fried Rice (Wok Version)
We liked the aromatic flavor of jasmine rice, but long-grain white or basmati works, too. It's important to use chilled rice (which can be made up to a day ahead of time). A good Thai fish sauce was essential; at Milk Street we use Red Boat. Pork belly is traditional in this recipe, but that can be hard to find in the U.S. Pancetta worked well as a substitute; it has the right amount of salt and fat. Plain bacon will do the job, too, but avoid smoked bacon.
4
Servings
Tip
Don’t use hot or warm rice. The fried rice will turn out clumpy and gummy.
20 minutes
Ingredients
-
1
tablespoon Thai fish sauce
-
1
teaspoon soy sauce
Directions
-
01In a bowl, stir together the fish sauce, soy sauce, water and sugar. Set aside. Use your hands to break up the rice so no clumps remain. Set aside.
Reviews
April 8, 2023
restaurant-like
I had never done fried rice before and chose this recipe to try out my new flat-bottom carbon steel wok. The fried rice came out better executed than most restaurant fried rice I've had. Delicious but a shade bashful, and I followed the recipe exactly down to the Red Boat fish sauce. Next time I'll up the fish sauce/soy/sugar mixture a bit and add a little more pancetta...though rice measurement dry-to-cooked isn't ever precise in my experience so it's possible I was heavy on rice. We liked it with some Viet chili-garlic oil.
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