Ingredients with Measurements:
- 1 cup cooked jasmine rice
- 1/2 cup diced chicken breast
- 1/2 cup diced pork belly
- 1/4 cup diced onion
- 1/4 cup diced carrot
- 1/4 cup diced green bell pepper
- 1/4 cup diced red bell pepper
- 1/4 cup diced pineapple
- 2 cloves minced garlic
- 2 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1/2 tsp sugar
- 1/4 tsp black pepper
- 1 egg
Special Equipment Needed:
- Wok or large frying pan
- Spatula
Step-by-Step Instructions:
1. Heat the wok or frying pan over medium-high heat and add the vegetable oil.
2. Add the diced chicken and pork belly to the pan and cook until browned and cooked through.
3. Add the garlic, onion, carrot, green and red bell pepper, and pineapple to the pan and stir-fry for 2-3 minutes until the vegetables are slightly softened.
4. Push the ingredients to the side of the pan and crack the egg into the empty space. Scramble the egg until cooked and then mix it in with the other ingredients.
5. Add the cooked jasmine rice to the pan and stir-fry for 2-3 minutes until the rice is heated through and slightly crispy.
6. Add the soy sauce, oyster sauce, fish sauce, sugar, and black pepper to the pan and stir-fry for another minute until the sauce is evenly distributed.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
2-3 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 23g
Carbohydrates per serving: 38g
Protein per serving: 23g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thigh or shrimp.
- Pork belly can be substituted with bacon or ham.
- Pineapple can be substituted with mango or peach.
Variations:
- Add diced tomatoes or peas for extra color and flavor.
- Use brown rice instead of jasmine rice for a healthier option.
- Add chopped scallions or cilantro for garnish.
Tips and Tricks:
- Use cold cooked rice for best results.
- Make sure to stir-fry the rice constantly to prevent sticking.
- Adjust the amount of soy sauce, oyster sauce, and fish sauce 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 with chopsticks and a side of sliced cucumber.
Garnishes:
Chopped scallions, cilantro, or sesame seeds.
Pairings:
Thai iced tea or a cold beer.
Suggested Side Dishes:
Spring rolls or stir-fried vegetables.
Troubleshooting Advice:
- If the rice is too sticky, add a little more oil to the pan.
- If the rice is too dry, add a little more sauce or a splash of water.
Food Safety Advice:
Make sure to cook the chicken and pork belly to an internal temperature of 165°F to ensure it is fully cooked.
Food History:
Kai Tord Gup Moo Fried Rice is a popular Thai dish that combines the flavors of sweet, salty, and savory.
Flavor Profiles:
Sweet, salty, savory, and slightly spicy.
Serving Suggestions:
Serve hot as a main dish or as a side dish with other Thai dishes.
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Region: Thai