Migas Fried Rice

thai cheese egg tex-mex bon appétit

Quealy Watson

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Source

Ingredients

1 small onion, halved

1 tomatillo, husk removed, rinsed

1 jalapeño

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 jalapeño, 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

2 scallions, thinly sliced

1/4 cup fresh cilantro leaves with tender stems

Hot sauce (such as Valentina; for serving)

MSG (optional; for serving)

Method

Roast onion, tomatillo, and jalapeño 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 jalapeño. Pulse to a coarse purée; 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 jalapeño 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.