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
• 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)

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Instructions

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. Rice and Assembly: 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.) 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 scallions, cilantro, hot sauce, MSG (if using), and remaining fried tortillas.
5. 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.)
6. 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.
7. 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.
8. Serve fried rice topped with scallions, cilantro, hot sauce, MSG (if using), and remaining fried tortillas.