Migas Fried Rice

Ingredients

• •1 whole small onion, halved
• •1 whole tomatillo, husk removed, rinsed
• •1 whole jalapeño
• •1 whole dried guajillo or New Mexican chile
• •2 cloves garlic cloves, peeled
• •1 stalk lemongrass stalk
• •2 tablespoons fish sauce
• •2 tablespoons fresh lime juice
• •2 tablespoons soy sauce
• •1 tablespoons light brown sugar
• •¾ teaspoon ground cumin
• •¼ cup vegetable oil
• •2 whole corn tortillas
• •1 whole small onion
• •1 whole jalapeño
• •1 to taste Kosher salt
• •1 to taste freshly ground pepper
• •3 whole large eggs
• •3 cups cooled cooked jasmine rice
• •2 ounces cheddar
• •2 whole scallions
• •¼ cup fresh cilantro
• •1 to taste Hot sauce
• •1 to taste MSG

Cooking Instructions

1. 1.

   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.)

   10 min

2. 2.

   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.

   2 min

3. 3.

   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).

   3 min

4. 4.

   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.)

   2 min

5. 5.

   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.

   7 min

6. 6.

   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.

   2 min

7. 7.

   Serve fried rice topped with scallions, cilantro, hot sauce, MSG (if using), and remaining fried tortillas.

   1 min