1. Bring water and rice to a boil in medium saucepan over high heat. Reduce heat to medium-low; cover and simmer 20 minutes or until water is absorbed. 2. Transfer rice to large bowl and fluff with fork. Let come to room temperature, 30-40 minutes, stirring occasionally. 3. Cover and refrigerate until cold, at least 1 hour or up to 24 hours. 4. When rice is cold, cook pork in wok or medium skillet over medium-high heat until no longer pink. Drain off excess fat; transfer pork to bowl and set aside. 5. Heat wok or large skillet over medium-high heat. Add oil and swirl to coat surface. 6. Add onion, ginger, jalapeno pepper, garlic and turmeric; stir-fry 4-6 minutes or until onion is very tender. 7. Stir in fish sauce; mix well. Stir in cold rice, vegetables and pork; cook and stir 3-4 minutes or until heated through. 8. Push rice mixture to side of wok and pour eggs into center. Cook eggs 2-3 minutes or just until set, lifting and stirring to scramble. Stir rice into eggs. 9. Stir in green onions. Transfer to serving bowl; sprinkle with cilantro. 10. Garnish as desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
