Name: Migas Fried Rice
Ingredients: 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; ¾ teaspoon ground cumin; ¼ 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 ¼" pieces; 2 scallions, thinly sliced; ¼ cup fresh cilantro leaves with tender stems; Hot sauce (such as Valentina; for serving); MSG (optional; for serving)

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Migas Fried RicePhoto by Peden & Munk

Jaew is a tart, smoky dipping sauce from Thailand, usually served with grilled meats and sausages. Watson takes it to a Tex-Mex place in this eggy, cheesy rice dish that might remind you of nachos (it works).

Do ahead:

Jaew can be made 1 day ahead. Let cool; cover and chill.

Recipe notes

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