Thai Fried Rice

• 2 1/2 cups water
• 1 1/3 cups long-grain white rice
• 8 ounces ground pork or 8 ounces pork sausage
• 1 tablespoon vegetable oil
• 1 medium onion, thinly sliced (1 cup)
• 1 tablespoon fresh ginger, minced
• 1 jalapeno pepper, seeded and minced
• 3 garlic cloves, minced
• 1/2 teaspoon ground turmeric or 1/2 teaspoon paprika
• 2 tablespoons fish sauce
• 2 cups cooked vegetables, chopped (such as broccoli, zucchini, red bell peppers, carrots, box choy or spinach)
• 3 eggs, lightly beaten
• 3 green onions, thinly sliced
• 1/2 cup cilantro leaf

1. Bring water and rice to a boil in medium saucepan over high heat. Reduce heat to medium-low; cover and simmer 20 minutes or until water is absorbed.
2. Transfer rice to large bowl and fluff with fork. Let come to room temperature, 30-40 minutes, stirring occasionally.
3. Cover and refrigerate until cold, at least 1 hour or up to 24 hours.
4. When rice is cold, cook pork in wok or medium skillet over medium-high heat until no longer pink. Drain off excess fat; transfer pork to bowl and set aside.
5. Heat wok or large skillet over medium-high heat. Add oil and swirl to coat surface.
6. Add onion, ginger, jalapeno pepper, garlic and turmeric; stir-fry 4-6 minutes or until onion is very tender.
7. Stir in fish sauce; mix well. Stir in cold rice, vegetables and pork; cook and stir 3-4 minutes or until heated through.
8. Push rice mixture to side of wok and pour eggs into center. Cook eggs 2-3 minutes or just until set, lifting and stirring to scramble. Stir rice into eggs.
9. Stir in green onions. Transfer to serving bowl; sprinkle with cilantro.
10. Garnish as desired.

water, longgrain white rice, ground pork, vegetable oil, onion, fresh ginger, pepper, garlic, ground turmeric, fish sauce, cooked vegetables, eggs, green onions, cilantro leaf

Taken from www.food.com/recipe/thai-fried-rice-333363 (may not work)