Thai Shop-house Pork Fried Rice Recipe | Marion's Kitchen x SBS Food
Thai Shop-house Pork Fried Rice Recipe | Marion's Kitchen x SBS Food
Ingredients
Main Dish
- 2 tbsp vegetable oil, plus 1 tsp extra
- 1 onion, cut into wedges
- 3 garlic cloves, roughly chopped
- 150g thinly sliced pork scotch or loin fillet
- 150g Chinese broccoli (gai lan), cut into roughly 4cm long pieces
- ½ small tomato, cut into wedges
- 2 eggs
- 4 tsp fish sauce
- 2 cups cooked rice (day-old rice works best)
- 1 tbsp Thai soy sauce
- ½ tsp sugar
- ⅛ tsp ground white pepper
- Cucumber slices, to serve
- Lime wedges, to serve
Chilli Fish Sauce (Prik Nam Pla)
- ¼ cup fish sauce
- 3 spicy Thai chillies, finely sliced
- 1 garlic clove, finely sliced
- 2 tsp lime juice
Instructions
- 1
Combine the fish sauce, Thai chillies, garlic, and lime juice in a small bowl.
- 2
Stir well to combine, then set aside.
- 3
Crack the eggs into a small bowl, add 1 teaspoon of fish sauce, and whisk until just combined.
- 4
Heat the vegetable oil in a wok over high heat. Once the oil is hot, add the onion and stir-fry for about 30 seconds. Add the garlic and sliced pork, stir-frying for 2-3 minutes or until the pork is nearly cooked through.
- 5
Toss in the Chinese broccoli and continue to stir-fry for another 3 minutes, or until the pork is cooked and the veggies are tender but still crisp. Add the tomato and toss for another for half a minute until the tomato is starting to soften slightly.
- 6
Push the pork and veggies to the side of the wok. Pour the whisked eggs into the empty space and allow them to cook for a minute. Once set, scramble the eggs with the pork and veggies.
- 7
Add the cooked rice, Thai soy sauce, fish sauce, sugar, and white pepper. Stir-fry everything together, breaking up any clumps of rice and ensuring all the ingredients are well combined.
- 8
Divide among serving plates.
- 9
Serve with cucumber slices, lime wedges, and drizzle with the chilli fish sauce for an extra punch of flavour.