Thai pork fried rice

Готовим Meat Thai pork fried rice

Chilli and fresh Thai basil take this pork fried rice to the next level.

Lables: High carb Low sugar Gluten free Lactose free Milk free Peanut free Tree nut free Wheat free
  1. Whisk the eggs lightly with a fork and season well with salt and pepper. Heat the wok over a high heat with 1 teaspoon of rice bran oil. Pour the eggs into the wok and tip the wok quickly to make a thin omelette. Cook for 1 minute then turn onto a chopping board. Roll the omelette and slice into thin strips. Set aside.
  2. Heat the remaining oil in the same wok over a high heat. Stir-fry the onion, garlic and chilli for 30 seconds or until just beginning to soften.
  3. Add the pork and stir-fry for 2-3 minutes until browned. Add the rice and toss over the heat for 1 minute. Add the green onion, soy and oyster sauce and stir-fry for 2-3 minutes. Add the tomato and toss to combine. Transfer the rice to a serving plate.
  4. Serve the fried rice topped with the omelette strips, cucumber and Thai basil.

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2 tbsp rice bran oil
1 onion, peeled, halved and sliced thinly crossways
2 cloves garlic, thinly sliced
2 small red chilli, finely sliced
150g pork leg steak, sliced thinly across the grain
5 green onions, trimmed and sliced into 2 cm lengths on the diagonal
4 cups jasmine rice, cooked
1 tbsp soy sauce
2 tbsp oyster sauce
1/4 tsp ground white pepper
1 tomato, cut into wedges
2 eggs
2 tsp rice bran oil, extra
Salt and pepper
1 Lebanese cucumber sliced into thin rounds
1/3 cup Thai basil leaves

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Meat
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