Ingredients with Measurements:
- 2 cups cooked jasmine rice
- 1/2 cup ground pork
- 1/4 cup chopped shallots
- 1/4 cup chopped garlic
- 1/4 cup chopped scallions
- 2 tbsp vegetable oil
- 2 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1/2 tsp white pepper
- 2 eggs, beaten
- 1/4 cup chopped cilantro
Special equipment needed:
- Wok or large skillet
- Spatula
Step-by-step instructions:
1. Heat the wok or skillet over high heat. Add the vegetable oil and swirl to coat the pan.
2. Add the ground pork and stir-fry for 2-3 minutes until browned.
3. Add the shallots, garlic, and scallions. Stir-fry for 1-2 minutes until fragrant.
4. Add the cooked rice and stir-fry for 2-3 minutes until heated through.
5. Add the fish sauce, oyster sauce, soy sauce, sugar, and white pepper. Stir-fry for 1-2 minutes until well combined.
6. Push the rice mixture to one side of the wok or skillet. Pour the beaten eggs into the empty side of the pan and scramble until cooked through.
7. Mix the scrambled eggs into the rice mixture.
8. Add the chopped cilantro and stir-fry for 1-2 minutes until well combined.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 14g
Carbohydrates: 38g
Protein: 16g
Sodium: 920mg
Sugar: 4g
Substitutions for ingredients:
- Ground pork can be substituted with ground chicken, beef, or tofu.
- Shallots can be substituted with onions.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
- Oyster sauce can be substituted with hoisin sauce or barbecue sauce.
Variations:
- Add diced vegetables such as carrots, peas, or bell peppers for extra flavor and nutrition.
- Use leftover cooked chicken, shrimp, or tofu instead of ground pork.
- Add chopped peanuts or cashews for crunch.
Tips and tricks:
- Use cold cooked rice for best results.
- Make sure the wok or skillet is hot before adding the oil and ingredients.
- Stir-fry quickly and continuously to prevent the rice from sticking to the pan.
- Adjust the seasoning to taste.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl or on a plate. Garnish with additional chopped cilantro or scallions.
Garnishes:
Chopped cilantro, scallions, or peanuts.
Pairings:
Thai iced tea or a cold beer.
Suggested side dishes:
Thai-style cucumber salad or stir-fried vegetables.
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth.
- If the rice is too wet, stir-fry for a few more minutes until the excess moisture evaporates.
Food safety advice:
- Cook the ground pork to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Isan-style fried rice is a popular dish in northeastern Thailand, where it is known as khao pad moo. It is typically made with leftover rice and stir-fried with pork, garlic, and fish sauce.
Flavor profiles:
Savory, umami, slightly sweet, and garlicky.
Serving suggestions:
Serve as a main dish or as a side dish with other Thai dishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai