You may also like
Categories:
chiles fish sauce vegetable garlic oyster cold cooked white scallions tomato fish sauce soy sauce egg kosher cilantro cucumber lime
Viewed: 41 - Published at: 7 years agoIngredients
- 1/2 cup Thai chiles
- 1 cup Asian fish sauce
- 1 tablespoon plus 1 teaspoon vegetable or peanut oil
- 4 cloves garlic, chopped
- 1 cup oyster or other mushrooms, cut into 1/2-inch pieces
- 1 cup cold cooked white or brown rice or farro (see page 143)
- 2 scallions, white and green parts, thinly sliced
- 1 tomato, cored and chopped (or substitute 1/2 cup canned crushed tomatoes)
- 2 teaspoons Asian fish sauce, plus more to taste
- 1 teaspoon low-sodium soy sauce, plus more to taste
- 1 egg
- Kosher or sea salt and freshly ground pepper
- Leaves from 10 to 12 cilantro sprigs (about 2 tablespoons) chopped
- 1/2 small cucumber, thinly sliced (about 1/4 cup)
- 1/2 lime, cut into wedges
Method
- To make the nam pla prik, don food-safe gloves and stem the chiles, then thinly slice.
- (Alternatively, place the stemmed chiles in a food processor and pulse a few times, being careful not to puree them.)
- Transfer the chiles, including the seeds, to a glass container with a tight-fitting lid; add the fish sauce.
- Close tightly and refrigerate indefinitely.
- (The longer the mixture keeps, the more both ingredients will mellow.
- If desired, just replenish with more chile peppers or fish sauce whenever either gets low.)
- To make the fried rice, remember to have everything measured out and ready before you start, because with high-heat stir-frying, everything happens pretty quickly.
- Heat a 14-inch flat-bottomed wok over high heat until a drop of water vaporizes within a second or two.
- Swirl in the 1 tablespoon of oil to coat the sides and bottom, then add the garlic and stir-fry until the garlic is just golden, about 20 seconds.
- Add the mushrooms and stir-fry until softened, 1 to 2 minutes.
- Resist the urge to turn down the heat, and keep everything moving.
- Add the rice, breaking it up with your fingers as you toss it into the wok.
- Use a heatproof spatula to keep the rice moving for 2 to 3 minutes, scooping and tossing and pressing the rice against the bottom and sides of the wok to sear it.
- Add the scallions, tomato, fish sauce, and soy sauce.
- Stir-fry until the tomato breaks up and the scallions slightly soften, 30 seconds.
- Transfer the mixture to a dinner plate.
- Wipe out the wok and decrease the heat to low.
- Pour the remaining 1 teaspoon oil into the wok.
- Break the egg into a small bowl, then carefully tip the egg from the bowl into the wok.
- Season with salt and pepper, cover, and cook until the top of the egg has barely filmed over with white and the yolk is still runny, about 2 minutes.
- Carefully lift out the egg and place it atop the rice.
- Garnish with the cilantro, cucumber slices, and wedges of lime, and eat it with as much nam pla prik as you wish, sprinkling it a teaspoon at a time onto the rice to taste along with squeezes of lime juice as you eat.
