Migas Fried Rice Recipe

Migas Fried Rice Recipe

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