We at Feral Cooks really like Thai food, and who doesn’t. But some people don’t like to cook it at home because they don’t have, or can’t get, the ingredients they need. Have no fear with this recipe, the only “exotic” ingredient is the fish sauce, and that’s not hard to get.
As mentioned in an earlier post Thai food is based on a combination of sweet, salty and sour, and this recipe does include those, though the sour comes from the lime wedges you squeeze over the plated food.
Unless you use tons of Thai chilies (the recipe works without them), this fried rice is very flavorful, without being unpleasantly spicy. It’s also a great way to begin cooking Thai food. But if you’re a pro, just enjoy yet another good Thai dish.
This Thai rice is based on a recipe by Judy Bastyra and Becky Johnson’s Thai Food and Cooking.
What you need:
- 3T vegetable oil
- 1 onion or 2 scallions, chopped
- 3 heads of chopped garlic
- 4 oz pork (chops work well), cubed
- 2 eggs, beaten
- 4 cups, cooked rice (about 2 cups, uncooked)
- 2T fish sauce
- 1T soy sauce (gluten-free brands are available)
- ½ t granulated or superfine sugar
- 4 scallions, thinly sliced, the long way
- 2 Thai chilies
- Lime wedges
What to do:
Start cooking the rice so it’s ready when you’re done prepping everything else.
Heat the oil in a wok (or large fry pan) and cook the onion for about 2 minutes, until softened.
Add the pork and stir-fry until just cooked, then add the garlic and stir fry 30 seconds more.
Pour in the eggs, and cook until they are set and broken into small lumps, like typical scrambled eggs.
Add the rice and mix it in with the onion, pork and eggs, then add the fish sauce, soy sauce and sugar (you can mix these together before) and cook the rice until it is completely warmed through.
Serve in bowls, with the scallions and chili slices on top, accompanied by lime wedges.