Spicy Fried Rice


For chili paste

  • 1 seranno pepper
  • 3 garlic cloves
  • 2 shallots

For Sauce

  • 2 tablespoons brown sugar
  • 2 tablespoons honey or molasses
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce

Rest of it

  • 3 cups cooked rice
  • 1 onion, finely diced
  • olive oil
  • basil paste, or fresh basil
  • protein (I usually use 1lb ground pork and 4 slices bacon)
  • vegetables (I usually use carrots, broccoli, and red bell peppers)


Inspired by the Cooks Illustrated recipe, but I’ve changed it up a bit

  1. Cook rice.
  2. Mix the chili paste ingredients in a food processor.
  3. Mix the sauce.
  4. Place a bit of oil in a large pan and saute the onion. When it looks good, move to a bowl.
  5. Cook large vegetables (broccoli, red bell peppers). I’ll usually add a bit of water and put the lid on so they can steam while cooking. When they’re done, add to the bowl.
  6. In a separate pan, cook the ground pork and bacon. When it looks good, move to a plate with paper towels to soak up excess fat.
  7. Add more oil, turn it to medium-high heat and add chili paste. Cook for about 3-5 minutes until it’s a bit golden
  8. Add the meat and stir it in.
  9. Push everything to the sides. Stir up the sauce (if honey is stuck to bottom, microwave for a few seconds), then pour in the middle of the pan.
  10. When the sauce starts to bubble, add rice and mix it all up.
  11. Add basil paste or fresh basil and stir it in for a few seconds
  12. Pour in the bowl of cooked veg and stir it in. Cook for a few minutes while stirring to make sure everything is nice and warm. Then serve.

View online at www.cooksillustrated.com

Find in Complete America’s Test Kitchen Cookbook, page 449

Published on February 17, 2021