Fried Rice with Pork recipe
information
If liked, garnish with strips of egg omelette, as in the Jasmine Rice with Prawns and Holy Basil.
ingredients
45 ml (3 tbsp) vegetable oil
1 onion, chopped
15 ml (1 tbsp) chopped garlic
115 g (4 oz) pork, cut into small cubes
2 eggs, beaten
1 kg (2 1/4 lb) 4 cups cooked rice
30 ml (2 tbsp) fish sauce
15 ml (1 tbsp) dark soy sauce
2.5 ml (1/2 tsp) caster sugar
4 spring onions, finely sliced, to garnish
2 red chillies, sliced, to garnish
1 lime, cut into wedges, to garnish
egg omelette, to garnish (optional)
1 onion, chopped
15 ml (1 tbsp) chopped garlic
115 g (4 oz) pork, cut into small cubes
2 eggs, beaten
1 kg (2 1/4 lb) 4 cups cooked rice
30 ml (2 tbsp) fish sauce
15 ml (1 tbsp) dark soy sauce
2.5 ml (1/2 tsp) caster sugar
4 spring onions, finely sliced, to garnish
2 red chillies, sliced, to garnish
1 lime, cut into wedges, to garnish
egg omelette, to garnish (optional)
method
1. Heat the oil in a wok or large frying pan. Add the onion and garlic and cook for about 2 minutes until softened.
2. Add the pork to the softened onion and garlic. Stir-fry until the pork changes colour and is cooked.
3. Add the eggs and cook until scrambled into small lumps.
4. Add the rice and continue to stir and toss, to coat it with the oil and prevent it from sticking.
5. Add the fish sauce, soy sauce and sugar and mix well. Continue to fry until the rice is thoroughly heated. Garnish with sliced spring onion, red chillies and lime wedges. Top with a few strips of egg omelette, if you like.
2. Add the pork to the softened onion and garlic. Stir-fry until the pork changes colour and is cooked.
3. Add the eggs and cook until scrambled into small lumps.
4. Add the rice and continue to stir and toss, to coat it with the oil and prevent it from sticking.
5. Add the fish sauce, soy sauce and sugar and mix well. Continue to fry until the rice is thoroughly heated. Garnish with sliced spring onion, red chillies and lime wedges. Top with a few strips of egg omelette, if you like.
serving amount
serves 4 - 6
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