Spicy Thai Pork Fried Rice
You're going to love the Thai spin on this Spicy Thai Pork Fried Rice!
Servings 4 servings
- 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.
Calories: 375kcal | Carbohydrates: 50g | Protein: 13g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 59mg | Sodium: 1096mg | Potassium: 365mg | Fiber: 1g | Sugar: 2g | Vitamin A: 145IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 1.4mg