Thai Pork Fried Rice | Marion's Kitchen
Thai Pork Fried Rice | Marion's Kitchen
Ingredients
Main
- 3 tbsp vegetable oil
- 1 onion, diced
- 200g (7.05oz) thinly sliced pork fillet
- ½ tomato, diced
- 2 cups cooked rice
- 1 egg, lightly whisked
- 1 tbsp light soy sauce
- 2 tsp fish sauce
- 1 tsp sugar
- white pepper
- lime wedges to serve
- tomato & cucumber slices to serve
- spring onion to serve
- Marion's Kitchen Coconut Sriracha
Instructions
- 1
For the chilli fish sauce, mix ingredients in a small bowl.
- 2
Heat 1 tablespoon of oil in a frying pan over high heat and cook onion until lightly golden and soft. Remove from heat and transfer the onion to a large bowl.
- 3
Heat another tablespoon of oil in the same frying pan over high heat and cook the pork for 2-3 minutes or until just cooked through. Transfer the pork (draining and discarding any cooking liquid) to the same bowl as the onion. Add the tomato and rice to the bowl also. Drain any liquid from the pan.
- 4
Heat the last 1 tablespoon of oil in the same frying pan over high heat. Pour in the egg and let it set for 1 minute, before lightly scrambling. Then add the contents of the rice bowl, soy sauce, fish sauce and sugar. Stir-fry for 1-2 minutes or until well combined.
- 5
Transfer the rice to a serving plate and serve with chilli fish sauce, lime wedges and stalks of spring onion. Serve with Coconut Sriracha on the side.