Thai Fried Rice Recipe

Prep Time::25 mins

Cook Time::15 mins

Total Time::40 mins

Servings::4

Yield::4 servings

Ingredients

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Original recipe (1X) yields 4 servings

6 slices bacon, sliced crosswise into 1/2-inch pieces

2 cloves garlic, minced

1 onion, finely chopped

1 large tomato, cubed

½ cup chopped fresh pineapple

5 cups cooked jasmine rice, cooled

2 tablespoons ketchup

2 tablespoons light soy sauce

1 tablespoon white sugar

¼ teaspoon freshly ground white pepper

3 eggs, beaten

Garnish:

½ cucumber, sliced

2 green onions, chopped

¼ cup chopped fresh cilantro

1 lime, cut into wedges

4 green Thai chile peppers

Directions

Heat a large skillet or wok over medium heat and cook bacon until browned and crisp, about 5 minutes. Drain, reserving bacon grease in a bowl. Spoon 2 tablespoons grease back into the skillet.

Increase heat to medium-high and cook garlic until fragrant, about 30 seconds. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Stir in tomato and pineapple and stir-fry until warmed through, about 2 minutes.

Increase heat to high and add 1 tablespoon bacon grease. Add rice and stir-fry, breaking up with a spatula so it gets coated well with bacon grease. Cook for about 3 minutes. Season with ketchup, soy sauce, sugar, and white pepper.

Move rice mixture to one side of the skillet or wok and pour beaten eggs onto the empty side. Stir-fry until eggs are almost set, 2 to 3 minutes. Mix eggs with rice mixture. Fold in bacon bits. Serve with cucumber, green onions, cilantro, lemon wedges, and chile peppers.

Cook's Note:

You can also use canned pineapple instead of fresh.

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