Pork Fried Rice is a favorite around this house and this Thai spin is amazing! Your going to love the Thai spin on this Pork Fried Rice with fish sauce, Thai chili peppers, and cilantro!
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Spicy Thai Pork Fried Rice
This easy fried rice is a great way to use leftover rice and pork. However, if you are like me and you love it so much, buy some boneless pork chops and cook up a batch of rice and you are good to go!
I found this recipe in Some Like It Hot: Spicy Favorites From The World’s Hot Zones by Clifford A. Wright. While I do it like it hot, I apparently don’t like it as hot as some because this recipe called for 1/2 cup of thinly sliced red chiles! I can’t even begin to imagine that heat! I mean seriously, I would probably require an ambulance if I used that much!
Great for Leftover Rice!
What I love about this fried rice is the Thai spin – with the red chili peppers, the fish sauce, sugar and cilantro (both leaves and stems). I also love the contrast of the cold cucumber on top and the crunch of the toasted peanuts.
One last note, the secret to yummy fried rice? Cold, leftover rice. Don’t even begin to try friend rice with just cooked rice, you won’t get that wonderful dry separation that you are going for. So, I make my rice in my Zojirushi Neuro Fuzzy Rice Cooker – my favorite early in the day and then refrigerate until ready.
On another note, I have been feeling uninspired in my cooking lately. Bored. I was working in the garden and looking at my mint bed, thinking that I needed to start using more mint, when inspiration hit me. I would work my way through cuisines. Learn the ins and outs. I’ve decided to start with Southeast Asia because I love the flavors so much.
Spicy Thai Pork Fried Rice
- 3 tablespoons vegetable oil
- 5 garlic cloves peeled and finely chopped
- 3 shallots thinly sliced
- 2 tablespoons chopped fresh cilantro roots and/or stems
- 1/4 pound pork tenderloin diced into 1/2-1 inch cubes
- 4 cups cooked Jasmine Rice cold
- 3 tablespoons Thai fish sauce
- 1 tablespoon palm or granulated sugar
- 1 large egg beaten
- 2 thinly sliced fresh red chiles (see above note)
- 1/2 cucumber peeled, seeded and julienned
- 2 scallions thinly sliced
- 1/4 cup coarsely chopped fresh cilantro
- 1/4 cup toasted peanuts
- In a wok, heat oil over high heat. Cook garlic until fragrant about 15 to 30 seconds, stirring constantly. Add shallots and cilantro roots (or stems) and cook about 1 minute. Add pork and cook about 4-5 minutes (depending on size of cubes), stirring frequently.
- Add the rice, stirring and tossing until it separates and mixes with pork. Add the fish sauce and sugar and continue stirring. Push the rice mixture up the sides of the wok, creating an area in the middle. Add the beaten egg, let it set for a minute and then start to scramble the egg. Once it has set, stir the eggs into the rice mixture. Add the chiles to the work and continue to stir fry until it’s well mixed.
- Serve garnished with cucumbers, scallions, clilantro leaves, peanuts, and any additional red chiles.
If you’re looking for some more Thai inspired recipes:
This week I am linking up with:
Amaze Me Monday |
Lou Lou Girls |
| The Scoop
The Hearth and Soul |
The SITS Girls |
Full Plate Thursday |
Thursday Favorite Things |
Friday Favorites |
Country Cook Weekend Potluck