This recipe is a good way to use any leftover rice you might have; it can easily be doubled.

　　

Ingredients

serves 1

　　2 tablespoons peanut oil

　　4 to 8 garlic cloves, very finely chopped (more if not using optional ingredients)

　　1 to 2 ounces thinly sliced boneless pork (optional)

　　2 cups cold cooked rice (preferably Thai jasmine)

　　1 cup torn Asian greens (such as cabbage, bok choy, or mustard greens)

　　2 teaspoons Thai fish sauce, or to taste

　　

For Garnish and Accompaniments

1/4 cup fresh cilantro leaves

　　6 thin cucumber slices

　　1 small scallion, trimmed (optional)

　　2 lime wedges

　　1/4 cup Thai Fish Sauce with Hot Chiles (recipe follows)

　　

Thai Fish Sauce with Hot Chiles

1/2 cup Thai bird chiles, stems removed

　　1 cup Thai fish sauce

　　(makes about 1 cup)

　　

Step 1

Heat a large, heavy wok over high heat. When it is hot, add the oil, and heat until very hot. Add the garlic, and stir-fry until just golden, about 20 seconds. Add the pork, if using, and cook, stirring constantly, until all the pork has changed color completely, about 1 minute.

　　

Step 2

Add the rice, breaking it up with wet fingers as you toss it into the wok. With a spatula, keep moving the rice around the wok. Keep scooping and tossing it. Occasionally press the rice against the wok with the back of a spatula, and soon it will become more manageable; good fried rice has a faint seared-in-the-wok taste. Cook for about 30 seconds. Add the greens, and then the fish sauce, and stir-fry for 30 seconds to 1 minute.

　　

Step 3

Turn out onto a dinner plate, and garnish with the coriander, cucumber slices, scallion, if using, and lime wedges. Squeeze the lime onto the rice as you eat it, along with the chile sauce. The salty, hot taste of the sauce brings out the full flavor of the rice.

　　

Thai Fish Sauce with Hot Chiles

Step 4

In the bowl of a food processor fitted with the metal blade, pulse the chiles to chop them finely (stop before they become mushy). Or, wearing rubber gloves to protect your hands, use a cleaver or a sharp knife to mince the chiles on a cutting board.

　　

Step 5

Transfer the minced chiles (with their seeds) to a glass or plastic container, and add the fish sauce. Cover, and store in refrigerator. The sauce will keep indefinitely, losing the chiles’ heat over time; top with extra chiles or fish sauce. Serve in small individual condiment bowls.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.