Thai Pork Fried Rice
Ingredients45 m servings 305
- 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.
Per Serving: 305 calories; 15.9 17.5 23.2 95 297 Full nutrition
ReviewsRead all reviews 6
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...
This was very tasty. I had two grilled and smoky rubbed pork chops to use up, so I diced them and used for this, modifying the prep a bit. I also used tomato wedges VS cherries, as that's what...
I tried this recipe tonight as recommended except left out the tomatoes and lime juice. Next time I think I will put the white onion in when I put the garlic in, because I like my onion a little...
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.
The BEST Pork Fried Rice I have ever made...left out the tomatoes and hot chili's and used sesame oil instead...LOVED IT!