Super Simple Thai Fried Rice

Thanks to my parents, I had the amazing privilege of growing up overseas as a missionary kid in Thailand, the home of the best food in the world. It can be difficult to replicate Thai food in the states authentically, especially without a fresh Asian market nearby. That combined with the limited time I have to dedicate to cooking with a little one crawling up my legs, I love the simple recipes that are really easy to throw together. Here is one for you to enjoy! This is a traditional fried rice that you would be able to order pretty much anywhere all over the country.

Note: I chose my favorite few ingredients, but you can add much more: carrots, tomatoes, peas, even bacon! If you aren't a fan of pork, shrimp and chicken are popular alternatives.

Ingredients - Makes 4 servings

  • 4 cups cooked jasmine rice, cold
  • 1/2 pound ground pork
  • 2 eggs
  • 2 cups sliced green onions
  • 4 chopped garlic cloves
  • Dash of sugar, to taste
  • 3 tablespoons peanut oil
  • 1 tablespoon oyster sauce
  • 3 tablespoons fish sauce
  • 1-2 limes
  • 1 medium cucumber

Heat up the peanut oil at medium heat then add the garlic. Stir fry until garlic turns slight brown color, about 1 minute.

Add the pork and stir fry until there is only a small amount of pink, about 2 minutes.

Make a little hole within the cooking pork and add the eggs.

Scramble the eggs and add the green onions.

Stir fry the ingredients together until the pork is cooked almost all the way through.

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Add the cooked, cold rice and toss the ingredients together. Add sugar, oyster sauce, fish sauce and stir fry until rice is toasted brown and heated through, about 3-5 minutes.

Voila! For a pretty finish, fit the fried rice into a bowl and place a plate over it. Flip the plate over with the bowl facing down and then lift up the bowl carefully. Add lime wedges and cucumber slices to garnish and a fried egg to the top for a great textural and aesthetic side. Enjoy with Thai chiles floating in fish sauce, soy sauce, or Maggi seasoning sauce (my personal favorite). Enjoy!