Classic Thai Fried Rice

This recipe serves: 4
Preparation time: 20 minutes
Cooking time: 10 minutes

For the fish sauce with hot chilies:
2 ounces serrano chili peppers, (about 1/2 cup)
1 cup Thai fish sauce

For the fried rice:
2 tablespoon s peanut oil, or vegetable oil
4 to 8 cloves garlic, minced
1 cup oyster mushrooms, sliced
2 cups cooked jasmine rice
1 medium tomato, finely chopped
2 teaspoon s Thai fish sauce, (or to taste)
1 teaspoon soy sauce

For the garnish and accompaniments:
about 1/4 cup packed, fresh coriander leaves
1 cucumber, peeled and thinly sliced
4 scallions, trimmed
1 medium tomato, sliced into 8 wedges
4 lime wedges
1/4 cup fish sauce with hot chilies

First make the fish sauce with hot chilies. Remove the stems from the chilies and
mince into very small pieces. Place the chilies including the seeds in a glass jar
or other glass container and add the fish sauce. Set aside. Second, make the fried
rice. Heat a medium to large wok over high heat. When the oil begins to sizzle, add
the mushrooms, and cook, stirring constantly, until softened, about 1 minute. Add
the garlic and cook until just golden. Add the rice, breaking it up with your
fingers as you toss it into the wok. With your spatula, keep moving the rice around
the wok. At first it may stick, but scoop and toss the rice and soon it will be more
manageable. Good fried rice should have a faint seared-in-the-wok taste. Cook for
approximately 4 to 5 minutes. Add the tomato, fish sauce and soy sauce. Stir-fry for
30 seconds to 1 minute. Mound the rice onto the center of a platter. Sprinkle with
fresh coriander. Around the rice, place a row of overlapping cucumber slices,
scallions, tomato and lime wedges. The lime should be squeezed on the rice as you
eat it. Pass the fish sauce with hot chilies. The salty hot taste of the sauce
brings out the full flavor of the rice.


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