Khao Phat Mu Thai Pork Fried Rice Recipes

Steps:

• Heat the oil in a Chinese pan, add garlic. When it is fragrant and slightly brown, add the chicken.
• Mix well over the heat for 1 minute.
• Add the onion and cook for 1 minute.
• Break in the eggs and stir mix very well.
• Then stir in the rice and the rest of the ingredients. Stir well.
• Cook for 2 minutes and serve immediately with cucumber slices and whole spring onions.
• A twist of lime would make it even better.

Steps:

• Combine rice and water (2 1/2 cups for brown rice; 2 cups for white rice) in a medium saucepan with a tight-fitting lid; bring to a boil.
• Cover, reduce heat to maintain a gentle simmer and cook until the rice is tender and the water is absorbed (40 to 45 minutes for brown rice; 20 minutes for white).
• Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork, spread the rice on a large baking sheet and let cool at least 15 minutes.
• This can be done up to 2 days prior.
• Thinly slice pork chop crosswise, then cut each slice into long, thin strips about the width of a matchstick. Place a large flat-bottom carbon-steel wok over high heat. Add 2 tablespoons oil and swirl to coat the pan.
• Crack one egg into hot wok and cook until soft-cooked. Carefully remove to plate. You can also scramble the egg, if you wish.
• Add garlic. Cook, stirring, until just starting to change color, about 20 seconds. Add the pork and cook, stirring, until it is no longer pink, about 2 minutes.
• Remove the pork with a slotted spoon to a clean plate. Add the remaining 1 tablespoon oil to the wok. Add mushrooms and cook, stirring, until they soften, 2 to 3 minutes.
• Sprinkle in the cooked rice and stir-fry, tossing and then pressing it against the hot wok, then tossing and pressing again, until all the rice has been exposed to the hot wok, about 1 minute.
• Add scallions, fish sauce and the cooked pork and cook, stirring, for 30 seconds.
• Transfer the fried rice to a platter. Top with soft cooked fried egg. If serving individually, top each serving with one fried egg soft cooked. Garnish with cilantro leaves, lime wedges, thick-cut tomato slices, and cucumber slices.

Steps:

• In a bowl, stir together the fish sauce, chiles, and garlic. The sauce can be used immediately, but I think it tastes best if the chiles are allowed to soften and mellow for 2 to 3 hours. Store the condiment in a tightly capped glass jar in the refrigerator for up to a month, though the chiles will have lost their heat by 2 weeks.
• Cut the chicken against the grain and on the diagonal into thin, bite-size slices. Set aside.
• Trim about 1 inch off the bottom of each stalk end of Chinese broccoli. Cut each stalk on the diagonal into slices about 1⁄2 inch thick and 2 inches long. Cut the green leafy parts crosswise into 2-inch pieces. Keep the stalks and leafy parts separate.
• Heat the oil in a wok or a 14-inch skillet over high heat. When the oil is hot, add the garlic and fry for about 30 seconds, until fragrant. Add the onion wedges and let them brown on the underside, undisturbed, for 1 minute. Flip them and let brown on the second side for 1 minute. Add the chicken, tomatoes, and the stalk pieces of the Chinese broccoli and stir-fry for 3 to 4 minutes, until the chicken is cooked through.
• Add the rice, sweet soy sauce, thin soy sauce, and fish sauce and stir-fry to distribute the sauces evenly and heat the rice. Make a well in the center of the rice mixture all the way to the bottom of the wok and crack the eggs into the well. Lightly scramble the eggs with the tip of the spatula, then let them cook undisturbed for about 1 minute, until they brown on one side. Add the leafy parts of the Chinese broccoli and stir-fry everything together until they are evenly distributed and the Chinese broccoli has wilted, about 1 minute. Remove the pan from the heat.
• Transfer the rice to a serving platter or individual serving plates. Dust with the pepper and serve with the lime wedges, chile fish sauce, and cucumber.