Skip to main content New<> this month
Get the Allrecipes magazine

Thai Pork Fried Rice

Rated as 4.4 out of 5 Stars
8

"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."
Added to shopping list. Go to shopping list.

Ingredients

45 m servings 305
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  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.

Nutrition Facts


Per Serving: 305 calories; 15.9 17.5 23.2 95 297 Full nutrition

Explore more

Reviews

Read all reviews 7
Most helpful
Most positive
Least positive
Newest

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

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!

I was using up cooked pork sirloin steaks and vegetables on hand. I liked that it had less rice compared to other ingredients unlike more traditional fried rice.