Migas Fried Rice
Jaew is a tart, smoky dipping sauce from Thailand, usually served with grilled meats and sausages. Hot Joy chef Quealy Watson takes it to a Tex-Mex place in this eggy, cheesy rice dish that might remind you of nachos (it works). Watch the step-by-step video here.
- 1 tomatillo, husk removed, rinsed
- 1 dried guajillo or New Mexican chile
- 1 lemongrass stalk, trimmed, tough outer layer removed, thinly sliced
- 2 tablespoons fresh lime juice
- 1 tablespoon light brown sugar
Rice and assembly
- 2 corn tortillas, torn into 1” pieces
- 1 small onion, finely chopped
- 1 jalapeño, with seeds, finely chopped
- Kosher salt and freshly ground black pepper
- 3 large eggs, beaten to blend
- 3 cups cooled cooked jasmine rice (from 1 cup dry)
- 2 ounces cheddar, cut into ¼” pieces
- 2 scallions, thinly sliced
- ¼ cup fresh cilantro leaves with tender stems
- Hot sauce (such as Valentina; for serving)
- MSG (optional; for serving)
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).
DO AHEAD: Jaew can be made 1 day ahead. Let cool; cover and chill.
Rice and assembly
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 store-bought 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.