Thai Style Raw Papaya Fried Rice Recipes

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THAI-STYLE FRIED RICE

Any green vegetables you have on hand can be used in place of the bok choy.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 12



Thai-Style Fried Rice image

Steps:

  • 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.

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

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