Thai Fried Rice

Directions

1. 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. 2
   Transfer rice to large bowl and fluff with fork. Let come to room temperature, 30-40 minutes, stirring occasionally.
3. 3
   Cover and refrigerate until cold, at least 1 hour or up to 24 hours.
4. 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. 5
   Heat wok or large skillet over medium-high heat. Add oil and swirl to coat surface.
6. 6
   Add onion, ginger, jalapeno pepper, garlic and turmeric; stir-fry 4-6 minutes or until onion is very tender.
7. 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. 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. 9
   Stir in green onions. Transfer to serving bowl; sprinkle with cilantro.
10. 10
    Garnish as desired.