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 takeout Drunken Noodles for lunch and a craving hit. Maybe even a touch of jealousy. But poor me, no takeout, no noodles in the cupboard.
Drunken Fried Rice
I was planning on making Fried Rice, though, and so I happened to have made extra rice last night with dinner just so I’d have rice ready. So instead of Drunken Noodles, I came up with my own version of Drunken Fried Rice, khao phat khi mao.
About Drunken Fried Rice:
I first looked for a recipe, but even using the actual Asian rather than American name, I couldn’t seem to find an actual recipe. So I improvised a bit for the sauce. I just kind of combined all the best flavors from just about every Drunken Noodle recipe I could find. And that made this Drunken Fried Rice a serious tangy, spicy, creamy, crunchy bowl of fried rice deliciousness.
Drunken Fried Rice is fresh, spicy and utter deliciousness. You’re gonna rule when you make this. It’s better than any takeout fried rice and you’re gonna be boss in that kitchen! Best of all, Drunken Fried Rice, like just about any fried rice is made almost entirely from a smidge of this and a dash of that, mostly leftovers and bits and pieces of what was in my fridge.
Like most fried rice, it literally took minutes to toss together and cook up, but all finished and garnished with a little lime and a touch of basil, Drunken Fried Rice looks like a masterpiece.
Drunken Fried Rice
Making Drunken Fried Rice:
I just raided the fridge for a bit of this and a touch of that when I made this Drunken Fried Rice, and you can do the same. Jalapenos (I so wish I would have had Thai chili) went in 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. Mushrooms would be great in Drunken Fried Rice, too. So would any Asian vegetables, of course.
For the protein, 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. Pork, chicken, steak – it really doesn’t matter and all would be delish. 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 I nixed it in deference to the folks. It’s hard to get my fave octogenarians to eat tofu unless it’s in my Hot & Sour Soup and that’s only because they don’t know tofu is in it!
I like to make my fried rice with leftover rice, and in this case, I actually made enough rice the night before just so I would have leftover. Leftover rice really does make the best fried rice. If you want fried rice and don’t have any leftover, make your rice, then lay it out on a sheet pan and freeze it for 20 to 30 minutes. It will be easier to work with and won’t turn to mush like freshly cooked rice does.
Maybe you’d like to see some of my other Fried Rice recipes. Just follow the tag for Fried Rice at the bottom of the page.
Saving Time & Money on Drunken Fried Rice:
Cost to make this Drunken Fried Rice? With shopping carefully for the original ingredients, a whole panful can be made for three to four bucks. You can’t get much better than that for a meal!
The best way to save time on this recipe is to have your rice ready and cold and use leftovers for the protein. It took about 20 minutes to pull everything together, but count on another 30 minutes or so if you need to chop some meat, marinate it and quickly stir-fry it.
Drunken Fried Rice
Drunken Fried Rice
The Sauce:
- 2 teaspoons soy sauce
- 1 teaspoon dark soy or an additional 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.
The Rice
- 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
- 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 fresh 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 and the vegetables into two portions, one 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
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| calories 306 | |
| % Daily Value * | |
| Total Fat 11 g | 17 % |
| Saturated Fat 2 g | 11 % |
| Monounsaturated Fat 6 g | |
| Polyunsaturated Fat 2 g | |
| Trans Fat 0 g | |
| Cholesterol 105 mg | 35 % |
| Sodium 954 mg | 40 % |
| Potassium 221 mg | 6 % |
| Total Carbohydrate 40 g | 13 % |
| Dietary Fiber 1 g | 6 % |
| Sugars 3 g | |
| Protein 11 g | 22 % |
| Vitamin A | 8 % |
| Vitamin C | 55 % |
| Calcium | 7 % |
| Iron | 15 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
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I’ll be taking this to Fiesta Friday this week, hosted by are Jhuls @ The Not So Creative Cook and Su @ Su’s Healthy Living.
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