Ingredient Notes, Cook’s Tips, FAQs
- Chilies: Feel free to use as many or as few Bird’s Eye and Thai Prik Kee Nu green chilies as you like depending on your heat level preference. The Prik Kee Nu chilies may be harder to come across and are fiery hot, hence they are listed as optional for this dish. The large red chili is rather mild, and it can be substituted with sliced red bell pepper if unavailable.
- How to make rice for fried rice: If you don’t have cold day old rice on hand, cook the rice as you normally would (for me that’s in a rice cooker) and then spread it out in a large dish or baking tray. Place the tray, uncovered, in the fridge for at least 30 minutes (or longer if possible) so that it loses some of its moisture. The dryer the rice is, the less likely it will become mushy in the wok when you make the fried rice.
- How long will it keep? This fried rice tastes best on the day of making it even if you make it early in the day and reheat it in the microwave at night. Having said that, it’ll keep in a sealed airtight container in the fridge for up to 3 days.
- How to reheat it: Reheat for 2-3 minutes on high in the microwave, stirring once in between, until hot throughout.
- See ‘Variations’ section above for tips on customizing this fried rice.