Thai · Dinner
Smoked Fish Fried Rice with Egg
Thai-style fried rice built on flaked smoked fish, day-old jasmine rice, and egg, seasoned with fish sauce, garlic, and white pepper. The rice is stir-fried in a hot wok until dry-grained, folded through scrambled egg curds, and finished with scallion, cucumber, and a lime wedge on the side.
$5
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
478Calories
28.2gProtein
20.1gFat
50.8gCarbs
5.1gSugar
2.1gFiber
1528mgSodium
238mgChol
4.2gSat Fat
612mgPotassium
87mgCalcium
3.4mgIron
2.1mcgVitamin B12
8mgVitamin C
gluten-free
rich-umami
thirty-min-meals
gluten-free
Instructions
1
Prep
Flake the smoked fish into bite-size pieces, checking for stray bones. Mince the garlic, slice the scallion, and slice the cucumber.
2
Fry
Heat oil in a wok over medium-high heat. Add garlic, sauté 20 seconds until pale gold and fragrant.
3
Fry
Push garlic to one side, pour in beaten egg, and scramble over medium-high heat for 30 seconds until soft curds form.
4
Fry
Add chilled rice to the wok, breaking up clumps, and stir-fry over high heat for 3 minutes until grains separate and start to brown lightly.
5
Fry
Add smoked fish, fish sauce, white pepper, and sugar to the wok. Toss over high heat for 2 minutes until rice is evenly coated and dry-looking.
6
Assembly
Stir half the sliced scallion through the rice off the heat, then taste a grain for seasoning.
7
Plate
Mound the fried rice on a plate, scatter remaining scallion on top, and arrange cucumber slices and lime wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g flaked smoked fish
- 2 cup370g cooked jasmine rice, day-old and chilled
- 22 large eggs
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 1 tsp1 tsp white pepper
- 1 tsp1 tsp sugar
- 2 tbsp30ml vegetable oil
- 22 scallion
- 3 oz86g cucumber
- 22 lime wedge
