Even though this is called Spicy Thai Fried Rice, it is not at all spicy. But it is delicious and makes a satisfying lunch for a hungry tummy.
The recipe uses chorizo sausages, but I've substitute with some Chinese sausages instead. And because the Chinese sausages are not spicy, I've added a tablespoon of chilli flakes. The greens that I've used are baby spinach and napa cabbage. Instead of using the eggs to add to the rice stir-fry, I have fried the eggs separately to serve with the rice on top, with a dash of soy sauce. There's a half cup of black raisins in there, and I love it. It reminds me of some pilaf rice I ate before. This plate of fried rice makes such a delicious lunch, especially topped with the fried egg.
Spicy Thai Fried Rice with Sausage and Greens
(Dinner Changing The Game, by Melissa Clark)
3 tablespoons peanut oil or grapeseed oil
1 small onion, diced
2 scallions (white and green parts), sliced, plus more for serving
3 garlic cloves, diced
1 cup diced cured chorizo or spicy salami (6 ounces)
1 jalapeno, seeded and sliced
1/2 cup black raisins
2 cups cooked white or brown rice
6 cups chopped mixed greens, such as mizuna, baby spinach, or baby greens
1 cup chopped napa cabbage
1/4 cup soy sauce
1 tablespoon Asian fish sauce
3 large eggs, lightly beaten
Juice of 1/2 lime, plus lime wedges for garnish
Kosher salt to taste
- Heat a heavy 12-inch skillet or wok over high heat until it is very hot. Pour in the oil and swirl it around the pan (it will probably smoke, and that's okay).
- Add the onions, scallions, and garlic, give them a quick stir, and cook until they have softened, 1 to 2 minutes. Add the chorizo and jalapeno; saute until they start to caramelize, 2 to 3 minutes. Add the raisins and the rice, mix well, and spread the mixture out to cover as much of the surface area of the pan as possible; press down on it with a spatula. Cook without moving the mixture until the rice gets a chance to dry out and take on a little colour, 1 to 3 minutes, then stir it around a little and toss until it is golden in spots.
- Add the greens and cabbage, and toss until they are beginning to wilt, 5 minutes. Sprinkle in the soy sauce and fish sauce, coating the contents of the pan. Then push the contents away from the centre of the pan and pour the eggs into the centre. Cook until the eggs are custardly, 1 to 2 minutes. Then mix everything in the pan, breaking up the eggs. Add the lime juice and season with salt to taste. Serve garnished with sliced scallions and with lime wedges alongside.
I'm linking this post with Cookbook Countdown #28 hosted by