Thai Pork Fried Rice

Thai Pork Fried Rice

5 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    45 m
Recipe by  Lissa

“Thai pork fried rice with bean sprouts for some crunch. Make sure all of the ingredients are at room temperature before starting. Cold ingredients cool down the wok, which makes it difficult to stir-fry properly. Make sure the rice is not moist. I use rice that is was cooked about three days prior. If you're cooking the rice just to make this dish, use 10 to 15% less water.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Heat a large wok over high heat until small wisps of smoke rise from the wok. Pour peanut oil into the wok and quickly stir garlic into the hot oil, followed by pork. Cook and stir until pork is browned and no longer pink inside, about 5 minutes.
  2. Stir rice into pork mixture; add soy sauce and fish sauce. Cook and stir mixture for about 30 seconds. Mix mung bean sprouts, onion, grape tomatoes, dried chiles, and cilantro into rice. Cook and stir until mung bean sprouts are slightly wilted and translucent, 2 to 3 minutes.
  3. Push the fried rice up the sides of the wok, leaving a bare spot in the center. Pour beaten egg into the bare spot and scramble egg until firm and no longer runny, about 1 minute. Stir fried rice with scrambled egg, sprinkle with green onion and white pepper, and remove from heat. Squeeze lime juice over the top and toss rice lightly to combine. Remove dried chiles before serving.

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Reviews (5)

Rate This Recipe
gillespiejl
20

gillespiejl

I was looking for something to do with the pork in my fridge when I came across this recipe. I had most of what it called for, so I gave it a shot. Very good! I didn't have any chilis though, so I felt like it might have been missing something. The dish was kind of overpowered by the cilantro. But both me and my boyfriend really enjoyed it and will probably make it again. Thanks! Substitutions: Doubled the garlic, used sunflower oil instead of peanut, didn't use any fish sauce, chilis, or ground white pepper, and used chives in place of spring green onion.

CEKolesar
17

CEKolesar

This is a really good, flexible recipe. Use your favorite fried rice ingredients and sub quinoa for the rice...great texture.

Kirty
0

Kirty

Pretty good... followed the recipe as instructed. Wasn't my favorite, and I haven't had the desire to make it again, but that could be just personal tastes, nothing wrong with the recipe itself.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 305 cal
  • 15%
  • Fat
  • 15.9 g
  • 24%
  • Carbs
  • 17.5 g
  • 6%
  • Protein
  • 23.2 g
  • 46%
  • Cholesterol
  • 102 mg
  • 34%
  • Sodium
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

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