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Thai Pork Fried Rice
Thai Pork Fried Rice
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Create a zesty Thai pork fried rice with boneless chops, cooked rice, tomatoes, bean sprouts, and grape tomatoes.
Ingredients:
  • 3 tablespoons peanut oil
  • 0.75 pound boneless pork chops, cut into bite-size pieces
  • 1 cup leftover cooked rice, preferably several days old
  • 2 teaspoons soy sauce
  • 1 teaspoon fish sauce
  • 1 cup mung bean sprouts
  • 0.5 small white onion, chopped
  • 10 grape tomatoes, halved
  • 3 dried Thai chile peppers, or more to taste
  • 1 egg, beaten
  • 1 green onion, chopped
  • 0.25 teaspoon ground white pepper
  • 0.5 lime, juiced
Instructions:
  • Preheat a large wok over high heat until it starts to smoke lightly. Add peanut oil, garlic, and pork. Stir-fry until the pork is cooked through and nicely browned, around 5 minutes.
  • Combine rice with pork mixture, then enhance with soy sauce and fish sauce. Stir and cook for 30 seconds. Add mung bean sprouts, onion, grape tomatoes, dried chiles, and cilantro to the mix. Stir and cook until mung bean sprouts are slightly wilted and transparent, for 2 to 3 minutes.
  • Create an opening in the center of the wok by pushing the fried rice to the sides. Pour in the beaten egg and cook until it's firm, about 1 minute. Gently mix the scrambled egg with the rice, sprinkle with green onion and white pepper. Drizzle lime juice over the dish and give it a light toss. Remember to discard the dried chiles before serving.

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