Ingredients with Measurements:
- 2 cups cooked jasmine rice
- 1/2 pound thinly sliced pork belly
- 2 tablespoons vegetable oil
- 1/2 cup chopped onion
- 1/2 cup chopped scallions
- 1/4 cup chopped garlic
- 2 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1/2 teaspoon black pepper
- 2 eggs, beaten
- 1/4 cup chopped cilantro
Special equipment needed:
- Mu Kratha pan or a large skillet
Step-by-step instructions:
1. Heat the Mu Kratha pan or a large skillet over medium-high heat. Add the pork belly and cook until browned and crispy, about 5-7 minutes. Remove from the pan and set aside.
2. In the same pan, add the vegetable oil and heat over medium-high heat. Add the onion, scallions, and garlic and cook until softened, about 3-4 minutes.
3. Add the cooked rice to the pan and stir to combine with the onion mixture.
4. In a small bowl, whisk together the fish sauce, oyster sauce, soy sauce, sugar, and black pepper. Pour the mixture over the rice and stir to combine.
5. Push the rice to one side of the pan and add the beaten eggs to the other side. Scramble the eggs until cooked through, then mix them into the rice.
6. Add the cooked pork belly to the pan and stir to combine with the rice.
7. Garnish with chopped cilantro and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 22g
- Carbohydrates: 42g
- Protein: 18g
Substitutions for ingredients:
- Pork belly can be substituted with chicken, beef, or tofu.
- Jasmine rice can be substituted with any type of cooked rice.
Variations:
- Add vegetables such as carrots, peas, or bell peppers for a more colorful and nutritious dish.
- Use leftover Mu Kratha meats such as sausages or seafood instead of pork belly.
Tips and tricks:
- Use cold cooked rice to prevent the fried rice from becoming mushy.
- Make sure to stir the rice frequently to prevent it from sticking to the pan.
Storage instructions:
- Store leftover fried rice in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fried rice in a microwave-safe dish for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the fried rice in a large bowl or on a platter for family-style dining.
Garnishes:
- Chopped cilantro, sliced scallions, or chopped peanuts.
Pairings:
- Thai iced tea or a cold beer.
Suggested side dishes:
- Thai cucumber salad or stir-fried vegetables.
Troubleshooting advice:
- If the fried rice is too dry, add a splash of water or chicken broth to moisten it.
- If the fried rice is too salty, add a squeeze of lime juice to balance the flavors.
Food safety advice:
- Make sure to cook the pork belly to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Mu Kratha is a popular Thai hot pot dish that originated in the northeastern region of Thailand.
Flavor profiles:
- Salty, savory, and slightly sweet.
Serving suggestions:
- Serve the Mu Kratha Fried Rice as a main dish for lunch or dinner.
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Region: Thai