Once Upon A Chef Thai Pork Fried Rice Recipes
THAI PORK FRIED RICE
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.
Provided by Lissa
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 305.5 calories, Carbohydrate 17.5 g, Cholesterol 95.5 mg, Fat 15.9 g, Fiber 1.6 g, Protein 23.2 g, SaturatedFat 3.6 g, Sodium 297.5 mg, Sugar 1.9 g
ONCE UPON A CHEF THAI PORK FRIED RICE
a great one-dish dinner that is easily reheated over a few days...fish sauce makes all the difference in flavor.
Provided by carrie sheridan
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- in a large saute pan, heat 1 tablespoon of the oil over medium-high heat.
- season the well-beaten eggs with a generous pinch of salt and add them to the pan. cook, stirring frequently, until scrambled.
- transfer the eggs to a plate and set aside.
- in the same pan (no need to wash it), heat the remaining tablespoon oil over medium-high heat.
- add the white and light green scallions, garlic and ginger. Cook, stirring frequently, for about one minute.
- add the pork and continue cooking, breaking up the pork with a wooden spoon, until the pork is no longer pink -- about 3 minutes.
- add the cooked rice, vegetables, fish sauce, oyster sauce, sugar and red pepper flakes.
- cook, stirring to evenly combine, until the rice and vegetables are hot.
- stir in the dark scallion greens, cilantro and scrambled eggs broken into bits.
- taste and adjust seasonings.
- serve with srirachi, if desired.
Nutrition Facts : Calories 712.1, Fat 35.1, SaturatedFat 11.2, Cholesterol 221.3, Sodium 1601.9, Carbohydrate 65.3, Fiber 2.6, Sugar 4.7, Protein 31.8
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