Reviews (2) Add Rating & Review 26 Ratings 5 star values: 11 4 star values: 10 3 star values: 3 2 star values: 2 1 star values: 0 Martha Stewart Member Rating: Unrated 10/07/2013 Amazing!! Everything I've made from this cookbook has been so yummy but this -THIS - rice is so delicious. I love it. Make it if you love Thai food. Martha Stewart Member Rating: Unrated 07/10/2012 So easy. But I never saute the garlic first.... too easy to burn, and burned garlic is nasty and ruins the dish. I saute the ginger first, then add the pork, so that it is infused with some flavor and can start cooking over high heat before you add the garlic. It will be done by the time the pork is finished cooking.
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Gallery Read the full recipe after the video. Recipe Summary Servings: 1 mh_1080_thai_fried_rice.jpg
Ingredients Ingredient Checklist 1 fresh green chile, sliced, or chili paste or crushed red pepper flakes 3 tablespoons fish sauce 2 tablespoons peanut oil or other vegetable oil (not olive oil) 2 garlic cloves, minced (1 tablespoon) 1 tablespoon minced peeled fresh ginger 2 scallions (both white and green parts), minced (about 3 tablespoons) 3 ounces boneless pork, such as shoulder or loin, cut into 2 x 1/2-inch strips 1 cup shredded bok choy or other similar green vegetable 1 1/2 cups cooked jasmine or basmati rice Sprigs of fresh cilantro, for garnish 1/2 cucumber, peeled and cubed 1 or 2 fresh lime wedges for garnish
Gallery Read the full recipe after the video.
Recipe Summary Servings: 1 mh_1080_thai_fried_rice.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 1
Recipe Summary
Servings: 1
Servings: 1
1
mh_1080_thai_fried_rice.jpg
mh_1080_thai_fried_rice.jpg
Ingredients
Ingredients
- 1 fresh green chile, sliced, or chili paste or crushed red pepper flakes 3 tablespoons fish sauce 2 tablespoons peanut oil or other vegetable oil (not olive oil) 2 garlic cloves, minced (1 tablespoon) 1 tablespoon minced peeled fresh ginger 2 scallions (both white and green parts), minced (about 3 tablespoons) 3 ounces boneless pork, such as shoulder or loin, cut into 2 x 1/2-inch strips 1 cup shredded bok choy or other similar green vegetable 1 1/2 cups cooked jasmine or basmati rice Sprigs of fresh cilantro, for garnish 1/2 cucumber, peeled and cubed 1 or 2 fresh lime wedges for garnish
Directions
Combine the chile and 2 tablespoons of the fish sauce in a small dipping bowl. Set aside. Heat a well-seasoned wok or frying pan over high heat. Add the oil and almost immediately add the garlic, ginger, and 2 tablespoons of scallions. Stir constantly for about 40 seconds. Be careful not to burn the mixture. Add the pork and continue to stir for 3 minutes, or until the pork is no longer pink.
Stir in the bok choy and cook until it is just tender, a couple of minutes. Stir in the cooked rice. Add the remaining tablespoon of fish sauce and heat through, about 2 minutes.
Serve immediately, garnish with cilantro, cucumber, the remaining tablespoon of scallion, and the lime. Serve the dipping sauce on the side.
Reviews (2)
Add Rating & Review 26 Ratings 5 star values: 11 4 star values: 10 3 star values: 3 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: Unrated 10/07/2013 Amazing!! Everything I've made from this cookbook has been so yummy but this -THIS - rice is so delicious. I love it. Make it if you love Thai food. Martha Stewart Member Rating: Unrated 07/10/2012 So easy. But I never saute the garlic first.... too easy to burn, and burned garlic is nasty and ruins the dish. I saute the ginger first, then add the pork, so that it is infused with some flavor and can start cooking over high heat before you add the garlic. It will be done by the time the pork is finished cooking.
Reviews (2)
Add Rating & Review 26 Ratings 5 star values: 11 4 star values: 10 3 star values: 3 2 star values: 2 1 star values: 0
Add Rating & Review
26 Ratings 5 star values: 11 4 star values: 10 3 star values: 3 2 star values: 2 1 star values: 0
26 Ratings 5 star values: 11 4 star values: 10 3 star values: 3 2 star values: 2 1 star values: 0
26 Ratings 5 star values: 11 4 star values: 10 3 star values: 3 2 star values: 2 1 star values: 0
5 star values: 11 4 star values: 10 3 star values: 3 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: Unrated 10/07/2013 Amazing!! Everything I've made from this cookbook has been so yummy but this -THIS - rice is so delicious. I love it. Make it if you love Thai food. Martha Stewart Member Rating: Unrated 07/10/2012 So easy. But I never saute the garlic first.... too easy to burn, and burned garlic is nasty and ruins the dish. I saute the ginger first, then add the pork, so that it is infused with some flavor and can start cooking over high heat before you add the garlic. It will be done by the time the pork is finished cooking.Martha Stewart Member
Rating: Unrated 10/07/2013
Amazing!! Everything I’ve made from this cookbook has been so yummy but this -THIS - rice is so delicious. I love it. Make it if you love Thai food.
Rating: Unrated
Rating: Unrated 07/10/2012
So easy. But I never saute the garlic first…. too easy to burn, and burned garlic is nasty and ruins the dish. I saute the ginger first, then add the pork, so that it is infused with some flavor and can start cooking over high heat before you add the garlic. It will be done by the time the pork is finished cooking.
All Reviews for Thai-Style Fried Rice
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Thai-Style Fried Rice
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
