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Kal Pot

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Margaret Wehling

Fish sauce, egg and rice stirred into a pork, onion and tomato stir-fry. Truly Thai; this recipe came over from Thailand when my cousin brought his wife and son home upon returning from the service! My cousin's wife taught me how to make this dish. To make it spicy, add hot pepper sauce or dried hot peppers!

Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 443 kcal
  • 22%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 37.3g
  • 12%
  • Protein:
  • 34.7 g
  • 69%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 218 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. Heat oil in a large skillet or wok. Add pork and onion and stir-fry until done and no pink is showing. Stir in tomatoes and steam until tomatoes are semi-soft. Remove from heat and stir in the cooked rice. Add the fish sauce and beaten egg and stir well; the egg will thicken the mixture. Then it is Kal Pot and ready to serve!
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Reviews

MARK_HOBEN
6
7/13/2003

Perhaps more precise measurements would help? (example - four tomatoes...big ones? small ones?)Ours turned out mushy, bland and overwhelmingly tomoto-ey - and the appearance was NOT appetizing, to say the least. Flavor improved somewhat with the addition of sriracha chile sauce, but this is NOT a recipe we'll be using again.

JENNIFERDEMERS
5
7/14/2003

Quick, easy and delicious!

FAIRY_BLOSSOM
5
7/13/2003

Was it meant to be kind of slushy? because mine turned out that way