Lap Pa Larb Fried Rice Recipe

Ingredients with Measurements:
- 2 cups cooked jasmine rice
- 1/2 lb ground pork
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint leaves
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp sugar
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1/2 tsp red pepper flakes
- 1 egg, beaten
- Salt and pepper to taste

Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula

Step-by-step instructions:

1. In a small bowl, mix together fish sauce, lime juice, sugar, and soy sauce. Set aside.
2. Heat vegetable oil in a wok or large skillet over medium-high heat.
3. Add minced garlic and ginger and stir-fry for 30 seconds.
4. Add ground pork and stir-fry until browned and cooked through, about 5-7 minutes.
5. Add red pepper flakes and stir-fry for another 30 seconds.
6. Push the pork to one side of the wok and add beaten egg to the other side. Scramble the egg until cooked through.
7. Add cooked jasmine rice to the wok and stir-fry until heated through and evenly coated with the pork and egg mixture.
8. Pour the fish sauce mixture over the rice and stir-fry for another 2-3 minutes.
9. Add chopped green onions, cilantro, and mint leaves to the wok and stir-fry for another minute.
10. Season with salt and pepper to taste.


Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories: 360
Fat: 14g
Carbohydrates: 34g
Protein: 22g
Sodium: 1070mg

Substitutions for ingredients:
- Ground chicken or turkey can be substituted for ground pork.
- Chopped basil leaves can be substituted for mint leaves.

Variations:
- Add diced vegetables such as bell peppers or carrots for extra crunch and nutrition.
- Use leftover cooked chicken or shrimp instead of ground pork.
- Make it vegetarian by substituting tofu for the pork and using vegetable broth instead of fish sauce.

Tips and tricks:
- Use day-old cooked rice for best results.
- Make sure the wok or skillet is hot before adding the ingredients to prevent sticking.
- Stir-fry quickly and constantly to prevent the rice from becoming mushy.

Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.

Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve in individual bowls or on a large platter garnished with extra chopped herbs.

Garnishes:
- Lime wedges
- Chopped peanuts
- Sliced red chili peppers

Pairings:
- Thai iced tea
- Beer or white wine

Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy
- Spring rolls or egg rolls

Troubleshooting advice:
- If the rice is too dry, add a splash of chicken or vegetable broth to moisten it.
- If the rice is too wet, stir-fry for a few more minutes to evaporate the excess moisture.

Food safety advice:
- Cook 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:
Larb is a traditional Laotian and Thai dish made with minced meat, herbs, and spices. It is typically served with sticky rice or lettuce leaves for wrapping. This recipe puts a twist on the classic dish by incorporating it into fried rice.

Flavor profiles:
Savory, tangy, spicy, and herbaceous.

Serving suggestions:
Serve as a main dish for lunch or dinner.

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Region: Thai

Taste: Spicy, Savory, Tangy, Umami, Aromatic