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Thai-Style Pork Fried Rice

This Thai-style pork fried rice comes together in under 30 minutes, and it makes a satisfying one-dish meal.

Asianhard4 servings
Start cook modeView source
Thai-Style Pork Fried Rice

Ingredients

  • 2 tablespoon svegetable oil
  • 3 large eggs, beaten
  • Pinch salt
  • 1 bunch scallions, finely slice d, light and dark green parts divided
  • 3 clove sgarlic, chopped
  • 2 tablespoon sfinely chopped fresh ginger (see note)
  • 1 pound ground pork
  • 4 cup scooked white rice (from \1 1/3 cup suncooked rice)
  • 1/2 cup frozen peas, defrosted
  • \1 1/2 cup scooked broccoli florets (see note)
  • 3 tablespoon sfish sauce
  • 2 tablespoon soyster sauce
  • 2 teaspoon ssugar
  • 1/4 teaspoon crushed red pepper flakes
  • 3 tablespoon sfresh chopped cilantro
  • Sriracha, for serving (optional)

Instructions

  1. In a large sauté pan, heat 1 tablespoon of the oil over medium high heat. Season the beaten eggs with a generous pinch of salt, add them to the pan and cook, stirring frequently, until scrambled. Transfer the eggs to a plate and set aside.
  2. In the same pan (no need to wash it), heat the remaining tablespoon oil over medium high heat.
  3. Add the light green scallions, garlic, and ginger and cook, stirring frequently, for about 1 minute.
  4. Add the pork and continue cooking, breaking the meat apart with a wooden spoon, until no longer pink, about 3 minutes.
  5. Add the cooked rice, peas, broccoli, fish sauce, oyster sauce, sugar, and red pepper flakes.
  6. Cook, stirring to evenly combine, until the rice and vegetables are hot.
  7. Stir in the dark scallion greens, cilantro and scrambled eggs.
  8. Taste and adjust seasoning, if necessary.
  9. Serve with Sriracha, if desired.
  10. Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here .
  11. Note: Defrosted frozen broccoli florets will work in a pinch, but they tend to get a bit mushy so fresh cooked (or leftover fresh cooked) broccoli is preferable. You can also substitute any other leftover cooked vegetables you have in your fridge.

Tips

About Pro Tips My Recipe Box In a large sauté pan, heat 1 tablespoon of the oil over medium-high heat. Season the beaten eggs with a generous pinch of salt, add them to the pan and cook, stirring frequently, until scrambled. Transfer the eggs to a plate and set aside. In the same pan (no need to wash it), heat the remaining tablespoon oil over medium-high heat. Add the light green scallions, garlic, and ginger and cook, stirring frequently, for about 1 minute. Add the pork and continue cooking, breaking the meat apart with a wooden spoon, until no longer pink, about 3 minutes. Add the cooked rice, peas, broccoli, fish sauce, oyster sauce, sugar, and red pepper flakes. Cook, stirring to evenly combine, until the rice and vegetables are hot. Stir in the dark scallion greens, cilantro and scrambled eggs. Taste and adjust seasoning, if necessary. Serve with Sriracha, if desired. Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here . Note: Defrosted frozen broccoli florets will work in a pinch, but they tend to get a bit mushy so fresh-cooked (or leftover fresh-cooked) broccoli is preferable. You can also substitute any other leftover cooked vegetables you have in your fridge.