This fried rice with pork is a quick meal, often cooked for children and westerners because it is a lot less spicy than the majority of thai cuisine. It's ideal if you have left-over rice to use up, cold rice from the day before is perfect. Other variations of this dish use chicken or shrimp. In this dish we've used pork shoulder for its tasty fat content, but other cuts of pork are also suitable. Originally from central Thailand, this is a mild non spicy dish.
Ingredient, for 2 people
200 gms pork shoulder
2 cup of long grain rice
2 cloves garlic
2 Spring Onions
50 gms Coriander leaf
1/2 bell pepper ( red or green )
2 tablespoons of oil
1 tablespoon light soya sauce
1 tablespoon dark soya sauce
A pinch of white pepper
1/2 teaspoon salt
1 teaspoon sugar
Flaked dried chillis (optional)
Sliced cherry tomatoes
1. Finely chop the garlic and bell pepper.
2. Cut the spring onions to approximately 1 cm pieces.
3. Chop the pork finely into small cubes.
4. Put oil in the frying pan and put it on a high heat. The pan should be hot before adding the ingredients.
5. Fry garlic for a few seconds, to bring out the fragrance.
6. Add the pork cubes and fry until they are fully cooked.
7. Once the pork is cooked, add the raw egg and stir it in quickly.
8. Add the rice and and the remaining ingredients.
9. Fry quickly for 30 seconds while stirring. The aim is to lightly fry the vegetables and warm through the rice.