Thai Fried Rice - cooking recipe

Ingredients

2 1/2 cups water
1 1/3 cups long-grain white rice
8 ounces ground pork or 8 ounces pork sausage
1 tablespoon vegetable oil
1 medium onion, thinly sliced (1 cup)
1 tablespoon fresh ginger, minced
1 jalapeno pepper, seeded and minced
3 garlic cloves, minced
1/2 teaspoon ground turmeric or 1/2 teaspoon paprika
2 tablespoons fish sauce
2 cups cooked vegetables, chopped (such as broccoli, zucchini, red bell peppers, carrots, box choy or spinach)
3 eggs, lightly beaten
3 green onions, thinly sliced
1/2 cup cilantro leaf

Preparation

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.
Transfer rice to large bowl and fluff with fork. Let come to room temperature, 30-40 minutes, stirring occasionally.
Cover and refrigerate until cold, at least 1 hour or up to 24 hours.
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.
Heat wok or large skillet over medium-high heat. Add oil and swirl to coat surface.
Add onion, ginger, jalapeno pepper, garlic and turmeric; stir-fry 4-6 minutes or until onion is very tender.
Stir in fish sauce; mix well. Stir in cold rice, vegetables and pork; cook and stir 3-4 minutes or until heated through.
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.
Stir in green onions. Transfer to serving bowl; sprinkle with cilantro.
Garnish as desired.