Thai-Style Fried Rice

Ingredients

• 2 minced green chiles
• 6 tablespoons fish sauce
• 4 tablespoons neutral oil, such as peanut or grapeseed
• 4 cloves garlic, minced
• 2 tablespoon minced fresh ginger
• 4 scallions, minced
• 4 ounces boneless pork, cut into 2-inch thin strips
• 3 cups cooked jasmine rice
• 2 cups shredded bok choy
• fresh cilantro, for garnish
• 1/2 cucumber, peeled and diced
• 4 lime wedges, for garnish

Directions

Mix 1/4 cup fish sauce with the green chiles in a small bowl for dipping. Set a well-seasoned wok, or a large non-stick skillet, over high heat and warm the oil until it is just shy of smoking. Drop in the garlic and ginger, along with all but a little of the scallions, and cook while stirring the whole time, about 40 seconds, just until the aromatics smell lively. Watch closely so they do not scorch. Add the pork and cook, still moving everything around, until the meat has lost its pink color, about 3 minutes more. Fold in the bok choy and cook until it softens, 2-3 minutes, then add the rice and fry it for 1 minute. Pour in the rest of the fish sauce and stir until everything is hot. Transfer the rice to a platter, then finish it with the cilantro, cucumber, and the scallions you held back. Bring it to the table with the chile-fish sauce and lime wedges.