Migas Fried Rice

Ingredients for Migas Fried Rice

• 1 small onion, halved

• 1 tomatillo, husk removed, rinsed

• 1 jalapeño

• 1 dried guajillo or New Mexican chilli

• 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 tablespoon light brown sugar

• 3/4 teaspoons ground cumin

• 60ml 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

• 550g cooled cooked jasmine rice (from 190g dry)

• 60g cheddar, cut into 1/4" pieces

• 2 spring onions, thinly sliced

• 1/4 cup fresh coriander 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, grill on a grill-proof rimmed baking sheet, turning often, 8–10 minutes.)

Meanwhile, toast guajillo chilli in a small dry skillet until puffed and fragrant, about 30 seconds per side. Chop chilli (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).

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 crisps.)

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 spring onions, coriander, hot sauce, MSG (if using), and remaining fried tortillas.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.