Bangkok Pork Fried Rice — Khao Pad Moo
A Bangkok pork fried rice with diced pork, garlic, egg, and spring onion in a light soy and fish sauce seasoning, plated with sliced cucumber, lime, and a side of prik nam pla chilli-fish sauce condiment.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Break up 400g day-old jasmine rice with wet hands. Whisk together 30ml fish sauce, 20ml light soy sauce, 10ml dark soy sauce, 2 tsp sugar, and 0.5 tsp white pepper in a bowl. Crush 10 garlic cloves, slice 60g spring onion green into 2cm lengths, slice 1 cucumber into 5mm rounds, and thinly slice 360g pork loin.
Sear
Heat 4 tbsp oil in a large wok or two medium woks over high heat for 30 seconds until smoking. Divide garlic and pork between pan(s) and sear 2 minutes until pork is browned at edges and cooked through. Push to one side of the wok.
Saute
Crack 2 eggs into the cleared side over high heat, scramble 30–45 seconds until just set and barely runny. Break up roughly with a spatula, keeping curds loose and tender.
Crisp
Tip rice and sauce mix into the wok over high heat, toss continuously 2–3 minutes until every grain is coated and starting to crisp at edges. Fold in spring onion until just wilted.
Plate
Divide fried rice between two plates. Arrange cucumber slices and lime wedge alongside each serving, serve with prik nam pla chilli-fish sauce condiment on the side.
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