Prep Time: 35 Minutes

Total Time:  35 Minutes

Serving: 4

INGREDIENTS

Tex-Mex Jaew:

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

 

Rice And Assembly:

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)

 

PREPARATION

Tex-Mex Jaew:

  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.)
  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.
  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).

Rice and Assembly:

  1. 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. 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.
  3. 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.
  4. Serve fried rice topped with scallions, cilantro, hot sauce, MSG (if using), and remaining fried tortillas.