Thai Spicy Rice Pork Recipes

Steps:

• Heat a large wok over high heat until small wisps of smoke rise from the wok. Pour peanut oil into the wok and quickly stir garlic into the hot oil, followed by pork. Cook and stir until pork is browned and no longer pink inside, about 5 minutes.
• Stir rice into pork mixture; add soy sauce and fish sauce. Cook and stir mixture for about 30 seconds. Mix mung bean sprouts, onion, grape tomatoes, dried chiles, and cilantro into rice. Cook and stir until mung bean sprouts are slightly wilted and translucent, 2 to 3 minutes.
• Push the fried rice up the sides of the wok, leaving a bare spot in the center. Pour beaten egg into the bare spot and scramble egg until firm and no longer runny, about 1 minute. Stir fried rice with scrambled egg, sprinkle with green onion and white pepper, and remove from heat. Squeeze lime juice over the top and toss rice lightly to combine. Remove dried chiles before serving.

Steps:

• In a medium saucepan, combine rice, coconut milk, 3/4 cup water, and 1/2 teaspoon salt. Cover and bring to a boil; reduce to a simmer, cover, and cookuntil rice is tender and liquid has been absorbed, about 25 minutes.
• When rice is almost done, combinefish sauce, soy sauce, and sugar in asmall bowl; set aside. Heat a cast-ironskillet or wok over high. Add oil andheat; add garlic and half the chiles. Cook,stirring constantly, 15 seconds. Addbeef and cook, breaking up meat witha wooden spoon, until completelybrowned, about 4 minutes. Add soymixture and cook 30 seconds. Addbasil and remaining chiles and stir tocombine. Serve beef over coconutrice with lime wedges.

Steps:

• Prepare favourite rice for 4 and put to side.
• Slice pork into 1/4-inch strips.
• Cut red & green pepper in 1 inch thin strips.
• Heat oil in wok until it is about to smoke.
• Add garlic and chilies and stir fry for 35 seconds.
• Add pork strip and stir fry for 30 seconds.
• Add soya, sugar, oyster sauce and water (3 tbsp) and stir fry for 2 to 3 minutes.
• Add red & green peppers and 3/4 of basil leaves and stir fry for 2 to 3 minutes.
• Take wok off stove.
• Dissolve 1/2 tsp cornstarch in cold water.
• Add cornstarch to wok and heat until thick.
• Add rice and mix till warm.
• Serve with Asian hot sauce (for those you like it hot).
• Asian Hot Sauce: Mix all ingredients together and stir to dissolve the sugar.