Drunken Fried Rice! Yes, there is such a thing and I’m soooo happy to know it! See, my baby sis just told me she was having leftover take out Drunken Noodles for lunch and a craving hit. Maybe even a touch of jealously. But poor me, no takeout, no noodles in the cupboard. I was planning on making Fried Rice, though, and made extra rice last night with dinner just so I’d have rice ready for it.
So here it is: Drunken Fried Rice, khao phat khi mao. I couldn’t seem to find an actual recipe, so for the sauce, I just kind of combined all the best from every Drunken Noodle recipe I could find. This is a serious tangy, spicy, creamy, crunchy bowl of Fried Rice deliciousness.
Then I just do what I do whenever I make Fried Rice. I raided the fridge for a bit of this and a touch of that. Jalapenos (I so wish I would have had Thai chili) and a leftover half of a green and half of an orange bell pepper. In went some partially used red onion and smidge of red cabbage from the last time I made cole-slaw.
And I chopped up a little leftover pork chop from the other night, but any kind of protein you’d like to use in this is gonna be great. If you don’t have leftovers, just cook up a small amount of anything. I gave instructions for that. I even considered adding some Tofu – my brother left a ton of tofu at the house not long ago, but nixed it in deference to the folks.
So here you have it – a wonderful, fresh, spicy and utterly delicious Drunken Fried Rice. You’re gonna rule when you make this. This is better than takeout and you’re gonna be boss in that kitchen! Made almost entirely from leftovers and a smidge of this and a dash of that. Ready for the table in about 15 – 20 minutes. Cost to make? With shopping carefully, a whole panful for three to four bucks.
Drunken Fried Rice
- 2 teaspoons soy sauce plus one teaspoon dark soy or a tablespoon soy sauce plus about 1/2 teaspoon molasses
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 1/2 teaspoons sambal oelek or fermented chili in oil
- 1/4 to 1/2 teaspoon ground white pepper
- 1/2 teaspoon sugar
Mix all sauce ingredients together and set aside.
- 2 tablespoons oil, plus a little more as needed
- 2 to 2 1/2 cups chopped vegetables: bell pepper, onion or red onion and cabbage work well
- 3 to 4 cloves garlic, minced
- 1 to 2 jalapenos or other hot pepper, sliced
- 1 to 2 birds eye chili (optional)
- 2 eggs, mixed in a small bowl
- 2 to 3 cups leftover cold rice, any clumps separated
- 1 to 1 1/2 cups of chopped leftover pork, chicken or other protein. See note if you need to cook something for this.
- 1/2 cup Holy Basil leaves (preferred) but any basil in a pinch
- lime and cilantro for garnish
Preheat a 14-inch wok or 12 to 14-inch skillet over high heat for about 1 minute. Swirl in the oil and heat until it becomes runny and starts to shimmer. Reduce heat to medium and add vegetables, cooking three to four minutes, stirring, until tender but still retaining some crunch. Add the garlic and jalapenos, stir until fragrant, about 30 seconds. Remove vegetables to a plate.
Add a little more oil, then the eggs, letting them sit for about a half minute or so until they just begin to firm up. Give them a stir, breaking them up and add them to the vegetables. They’ll cook a bit more in the final dish.
Add a little more oil and heat the pan up again, then add the rice, breaking up any clumps. Let it sit until it begins to very slightly toast, then stir and add the sauce mixture. Quickly stir the rice and sauce around until the rice is coated and hot.
Add meat, eggs, vegetables and basil to the skillet and carefully toss everything from top to bottom. Remove from heat and serve with lime and cilantro.
Note: Only attempt to cook this much if you have a very large skillet; otherwise prep everything and cook in two batches. When cooking in batches, to speed things along, cook everything through the egg, then divide that in half, one portion for each batch.
Note: If you don’t have any leftover meat and wish to cook something up for this recipe, mix up this marinade, massage it into the protein. Let sit for about 20 minutes, drain if necessary and cook in a tablespoon or two of oil until done. Wipe the skillet or wok clean and proceed with the rest of the recipe:
- 10 to 12 ounces thinly sliced chicken, pork or beef
- 1 teaspoon soy sauce
- 1 teaspoon vegetable oil
- 1 teaspoon cornstarch mixed with about 2 tablespoons water