Migas Fried Rice

1. 1

   Roast onion, tomatillo, and jalapeno 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. 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. 3

   Add fish sauce, lime juice, soy sauce, brown sugar, cumin, onion, tomatillo, and jalapeno. Pulse to a coarse puree; season with more fish sauce and lime juice, if desired (mixture should be salty and flavorful).

4. 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. 5

   Increase heat to high and add onion and jalapeno 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. 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. 7

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

No additional tips available.