Thai style fried rice

"Let's make Thai (or French/Chinese/Moroccan/etc.) food this weekend."

You often here me announcing such things on Monday or Tuesday night, as I enjoy a post-work drink at my favorite new bar, the Borromini Art Caffè. I won't lie to you: I announce such things at the beginning of the week because I can't wait for the weekend already. As much as I love my job, I still love cooking and doing nothing all day a little better. Waking up at 10... going dowstairs to have coffee with my friend Samy... taking my sweet time to make it to the pool... what's not to love?

And, of course, having time to cook for 8 or 10 people ROCKS. That is probably my favorite part of the weekend. I cook, they bring the wine/beer. It beats going to the restaurant, both because of the price and the quality of the food.

Every week I come up with a theme, then go with it. My friends are adventorus eaters, thank God, so they never turn down the opportunity to try something new. This past weekend I had my heart set on Thai food, so I made my green curry and also fried rice. As much as I love curry, I have to say that the rice was my favorite part of the meal.

THAI STYLE FRIED RICE

Adapted from Cooking Light

• 1 tablespoon brown sugar
• 1 tablespoon fish sauce
• 1 tablespoon lower-sodium soy sauce
• 1 tablespoon fresh lime juice
• 1 teaspoon sambal oelek (ground fresh chile paste), divided
• 1/4 teaspoon salt, divided
• 2 large eggs, lightly beaten
• 1 bunch green onions
• 2 tablespoons peanut oil, divided
• 2 1/2 cups cooked and cooled brown rice
• 1/4 cup vertically sliced onions
• 2 cups broccoli florets
• 1 cup julienne-cut bell pepper
• 1 1/2 teaspoons minced garlic
• Cooking spray
• 2 bacon slices, cooked and crumbled
• 4 lime wedges

Preparation

• Combine first 4 ingredients, 1/2 teaspoon sambal oelek, and 1/8 teaspoon salt in a small bowl, stirring with a whisk. Combine eggs and remaining 1/2 teaspoon sambal oelek in a bowl. Separate green tops from green onions, and diagonally chop; set aside. Cut green onion bottoms into 1-inch pieces; set aside.
• Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan, swirling pan to coat evenly. Add rice; stir-fry 1 1/2 minutes, stirring constantly. Transfer rice mixture to a large bowl. Heat 2 teaspoons oil in pan. Add onions to pan; stir-fry 30 seconds or until tender. Add brown sugar mixture to pan; bring to a boil. Reduce heat, and simmer 1 minute or until liquid thickens slightly, stirring occasionally. Add to rice mixture.
• Wipe pan clean with a paper towel; return pan to medium-high heat. Add remaining 2 teaspoons oil to pan, swirling to coat. Add broccoli and bell pepper; stir-fry 3 minutes or until vegetables are tender. Add the remaining 1/8 teaspoon salt, green onion bottoms, and garlic; stir-fry 1 minute or until fragrant. Add rice mixture to pan, cook 2 minutes or until thoroughly heated.
• Add egg mixture to pan, swirling to coat pan; cook 30 seconds or just until egg is set. Top with green onion tops; garnish with lime wedges.