Thai name: Khao Pat Moo
Fried rice may seem like a common food across Asia, but like everything else the Thais bring their own special tastes to the style of cooking. Even something as seemingly simple as pork fried rice has a uniquely Thai twist.
Thai fried rice is a simple yet satisfying dish. It's perhaps one of the first dishes any tourist learns to order. Even after all these years, I still enjoy this basic dish. It's an easy choice when nothing else on a menu appeals, and curiously, khao pat is one of the more consistent things you can order in Thailand. Where-ever I travel in the country, I can be relatively sure of getting almost exactly the same thing.
A note about 'molding' may be in order: It seems to be a common thing to serve rice 'molded' by pressing it into a rice bowl and then tipping it onto a plate. It does look neat, and some places use fancier molds, like hearts and teddy-bear shapes. I suspect this is a relatively modern practice, which may be borne in part from a need for portion control.
|Cooked Rice||160 g / ¼ lb|
|Pork tenderloin||45 g / 2 oz.||Cut in bite-sized pieces|
|Spring onions||½ Tbl||Chopped|
|Light soy sauce||1 Tbl|
|Vegetable oil||3 Tbl|
- Heat the oil in a wok. When hot, add the garlic and stir-fry until fragrant.
- Add the pork and stir-fry until cooked through.
- Break the egg into the wok and scramble it for just a moment, then add the tomatoes and onion. Stir-fry for just a few seconds and then add the rice. Mix everything thoroughly.
- Season with the sugar and soy sauce. Continue to stir-fry to mix, then add the spring onions stir-fry until cooked.
- Fried rice is usually served with a wedge of lime, and perhaps a spring onion and slices of cucumber.
- Of course, fried rice is also accompanied with some sliced mouse dropping chillies in fish sauce to allow you to turn up the heat of this otherwise mild dish.