Migas Fried Rice
Serves: 4
Kirstin Bosco
1 January 1970
Based on User reviews:
55
Spice
39
Sweetness
43
Sourness
35
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 small
Onion (finely chopped)2 tbsps
Fish Sauce2 tbsps
Lime Juice (fresh)2 tbsps
Soy Sauce1 tbsps
Light Brown Sugar3 tsp
Ground Cumin1 cup
Vegetable OilDirections:
1
Tex-Mex Jaew: Roast onion, tomatillo, and jalapeño over a gas burner, turning often, until charred and blistered in spots, about 5 minutes
2
(Alternatively, broil on a broiler-proof rimmed baking sheet, turning often, 8–10 minutes
3
) Meanwhile, toast guajillo chile in a small dry skillet until puffed and fragrant, about 30 seconds per side
4
Chop chile (with seeds) and transfer to a food processor
5
Add garlic and lemongrass and pulse to a coarse paste
6
Add fish sauce, lime juice, soy sauce, brown sugar, cumin, onion, tomatillo, and jalapeño
7
Pulse to a coarse purée; season with more fish sauce and lime juice, if desired (mixture should be salty and flavorful)
8
Roast onion, tomatillo, and jalapeño over a gas burner, turning often, until charred and blistered in spots, about 5 minutes
9
(Alternatively, broil on a broiler-proof rimmed baking sheet, turning often, 8–10 minutes
10
) Meanwhile, toast guajillo chile in a small dry skillet until puffed and fragrant, about 30 seconds per side
11
Chop chile (with seeds) and transfer to a food processor
12
Add garlic and lemongrass and pulse to a coarse paste
13
Add fish sauce, lime juice, soy sauce, brown sugar, cumin, onion, tomatillo, and jalapeño
14
Pulse to a coarse purée; season with more fish sauce and lime juice, if desired (mixture should be salty and flavorful)
15
Rice and Assembly: Heat oil in a large wok or skillet over medium-high heat
16
Add tortillas and cook, stirring occasionally, until golden brown and crisp, about 2 minutes
17
Using a slotted spoon, transfer chips to paper towels to drain
18
(Alternatively, use storebought corn chips
19
) Increase heat to high and add onion and jalapeño to same wok; season with salt and pepper
20
Cook, stirring often, until softened and fragrant, about 2 minutes
21
Add eggs and cook, stirring constantly, until fluffy and just set, about 1 minute
22
Add rice and cook, stirring often, until rice is evenly coated and beginning to brown, about 4 minutes
23
Add jaew and cook, stirring occasionally, until fragrant and paste reduces slightly, about 2 minutes
24
Remove from heat and mix in cheddar and half of fried tortillas
25
Serve fried rice topped with scallions, cilantro, hot sauce, MSG (if using), and remaining fried tortillas
26
Heat oil in a large wok or skillet over medium-high heat
27
Add tortillas and cook, stirring occasionally, until golden brown and crisp, about 2 minutes
28
Using a slotted spoon, transfer chips to paper towels to drain
29
(Alternatively, use storebought corn chips
30
) Increase heat to high and add onion and jalapeño to same wok; season with salt and pepper
31
Cook, stirring often, until softened and fragrant, about 2 minutes
32
Add eggs and cook, stirring constantly, until fluffy and just set, about 1 minute
33
Add rice and cook, stirring often, until rice is evenly coated and beginning to brown, about 4 minutes
34
Add jaew and cook, stirring occasionally, until fragrant and paste reduces slightly, about 2 minutes
35
Remove from heat and mix in cheddar and half of fried tortillas
36
Serve fried rice topped with scallions, cilantro, hot sauce, MSG (if using), and remaining fried tortillas