An Everlasting Meal: Cooking with Economy and Grace

by Tamar Adler

Thai fried rice 1 tablespoon peanut oil 2 shallots, sliced into thin rounds 1 Thai bird’s-eye chile, sliced into thin rounds 2 cloves garlic, smashed once or twice 1 cup yesterday’s cooked rice salt 1/2 cup chopped cucumber, radish, or green tomato 2 cups chopped cilantro or a combination of basil, cilantro, and mint a big squeeze of lime, plus lime wedges for serving 1/2 teaspoon sugar 2 teaspoons Thai fish sauce optional: 1 fried egg per person Heat the oil in as wide a pan or wok as possible. You need enough hot surface area for every grain to fry. Once the oil has begun to smoke, add the shallots, chile, and garlic, then immediately add the rice. Spread it out over the whole surface of the pan. Salt it lightly. When it seems like every grain has had time alone with the hot pan, scoop the rice into the middle of the pan, add the rest of the ingredients, and toss it all well. Serve with a lime wedge per bowl. This is most delicious with a fried egg put atop each bowl.