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!

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Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
5
Yield:
4 to 6 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

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  • 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!

Nutrition Facts

443 calories; protein 34.7g 70% DV; carbohydrates 37.3g 12% DV; fat 16.2g 25% DV; cholesterol 123.3mg 41% DV; sodium 218.5mg 9% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/14/2003
This was a good way to use up left-over pork roast. Read More
(6)

Most helpful critical review

Rating: 2 stars
07/13/2003
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. Read More
(8)
11 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 2 stars
07/13/2003
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. Read More
(8)
Rating: 4 stars
07/14/2003
This was a good way to use up left-over pork roast. Read More
(6)
Rating: 4 stars
07/13/2003
Was it meant to be kind of slushy? because mine turned out that way Read More
(6)
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Rating: 5 stars
07/14/2003
Quick easy and delicious! Read More
(6)
Rating: 5 stars
10/08/2002
Everyone in the house loved this recipe especially me. I never tasted anything like it before and I would make this again very good. Read More
(5)
Rating: 5 stars
07/17/2007
For this recipe I served it as a side dish and left out the pork. I also cooked up instant rice (as I've never had luck with long grain rice). Instead of 4 tomatoes I used a can of petite diced tomatoes. I had company over and served this rice up with chicken thai meatballs. Everyone raved over the flavor of the rice. The fish sauce added a wonderful flavor. Read More
(5)
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Rating: 4 stars
04/14/2008
I liked this after adding cayenne pepper. Rest of the family tried a bite then turned to PB sandwiches. Read More
(4)
Rating: 4 stars
09/08/2003
I added 2tbsp of fish sauce 2 eggs salt and pepper to taste. My husband preferred the dish with some Vietnamese hot sauce. Great quick one wok dinner. Read More
(4)
Rating: 1 stars
02/12/2005
Mine turned out very slushy bland and tomatoey. Maybe I did something wrong but I couldn't even eat it this time so I can't risk trying it again. Read More
(4)