The chefs at Milk Street used jasmine rice for this recipe, which provided a welcomed sweet flavor. But long-grain white or basmati works, too. An excellent Thai fish sauce is essential, and while pork belly — a traditional ingredient for this dish — can be hard to find in the U.S. Pancetta works well as a substitute. It has the right amount of salt and fat. Plain bacon will do the job, too, but avoid smoked bacon.

Thai Fried Rice


  • 1 tablespoon Thai fish sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon water
  • 1 teaspoon white sugar
  • 4 cups cooked and chilled jasmine rice
  • 1 tablespoon peanut or vegetable oil
  • 2 eggs, lightly beaten
  • 4 ounces thinly sliced pancetta, or available bacon, chopped
  • 4 scallions, white and green parts thinly sliced, reserved separately
  • 1 large shallot, minced
  • 1 garlic clove, minced
  • 1/4 cup minced fresh cilantro
  • Sliced cucumber and lime wedges, to serve


In a bowl, stir together the fish sauce, soy sauce, water, and sugar. Set aside. Use your hands to break up the rice, so no clumps remain. Set aside.

In a 12-inch nonstick skillet over medium-high, heat the oil until just smoking. Pour in the eggs and cook, stirring, until just set. Transfer the eggs to a plate. Add the pancetta to the skillet and cook over medium until crisp. Using a slotted spoon, transfer to the plate with the eggs.

Pour off all but one tablespoon of the fat from the skillet and return to medium-high heat. Add the scallion whites, shallot and garlic, then cook until softened, about 1 minute. Add the rice and cook, occasionally stirring, until heated through, about 2 minutes.

Stir the fish sauce mixture, then pour over the rice. Cook, stirring, until
well mixed. Stir in the pancetta and egg, breaking up the egg. Transfer to a large platter and sprinkle with cilantro and scallion greens. Serve with cucumber, lime wedges, and pickled chilies.

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