Migas Fried Rice
Ingredients
- 1 small onion, halved ⓘ
- 1 tomatillo, husk removed, rinsed ⓘ
- 1 jalapeno
- 1 dried guajillo or New Mexican chile ⓘ
- 2 garlic cloves, peeled ⓘ
- 1 lemongrass stalk, trimmed, tough outer layer removed, thinly sliced ⓘ
- 2 tablespoons fish sauce ⓘ
- 2 tablespoons fresh lime juice ⓘ
- 2 tablespoons soy sauce ⓘ
- 1 tablespoons light brown sugar ⓘ
- 3/4 teaspoon ground cumin
- 1/4 cup vegetable oil ⓘ
- 2 corn tortillas, torn into 1" pieces ⓘ
- 1 small onion, finely chopped ⓘ
- 1 jalapeno, with seeds, finely chopped
- Kosher salt ⓘ
- freshly ground pepper ⓘ
- 3 large eggs, beaten to blend
- 3 cups cooled cooked jasmine rice (from 1 cup dry) ⓘ
- 2 ounces cheddar, cut into 1/4" pieces ⓘ
Instructions
- Roast onion, tomatillo, and jalapeno over a gas burner, turning often, until charred and blistered in spots, about 5 minutes. (Alternatively, broil on a broiler-proof rimmed baking sheet, turning often, 8-10 minutes.)
- Meanwhile, toast guajillo chile in a small dry skillet until puffed and fragrant, about 30 seconds per side. Chop chile (with seeds) and transfer to a food processor. Add garlic and lemongrass and pulse to a coarse paste.
- Add fish sauce, lime juice, soy sauce, brown sugar, cumin, onion, tomatillo, and jalapeno. Pulse to a coarse puree; season with more fish sauce and lime juice, if desired (mixture should be salty and flavorful).
- Heat oil in a large wok or skillet over medium-high heat. Add tortillas and cook, stirring occasionally, until golden brown and crisp, about 2 minutes. Using a slotted spoon, transfer chips to paper towels to drain. (Alternatively, use storebought corn chips.)
- Increase heat to high and add onion and jalapeno to same wok; season with salt and pepper. Cook, stirring often, until softened and fragrant, about 2 minutes. Add eggs and cook, stirring constantly, until fluffy and just set, about 1 minute. Add rice and cook, stirring often, until rice is evenly coated and beginning to brown, about 4 minutes.
- Add jaew and cook, stirring occasionally, until fragrant and paste reduces slightly, about 2 minutes. Remove from heat and mix in cheddar and half of fried tortillas.
- Serve fried rice topped with scallions, cilantro, hot sauce, MSG (if using), and remaining fried tortillas.
Nutrition & Diet Analysis (per serving)
1041
kcal
52% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).