- 300g Thai rice
- 400ml of water
- 3 eggs
- 1/2 white onion
- 1 red pepper
- 1 small red bird, seeded
- 3 cm of freshly grated ginger
- 2 cloves of garlic, finely chopped
- 150g of peas
- 300g ground pork loin
- 1 tablespoon of sugar
- 1 tablespoon nuoc mam
- 8 Chinese chives
- a small bunch of Thai basil
- rapeseed oil for cooking
- salt, black pepper
Drain it and put it in a rice cooker or in a pan with the 400g of water.
Close the lid and cook for 15 minutes or use the automatic mode with the rice cooker.
Pour the onion, bell pepper, chopped garlic and grated ginger into the wok (unwashed from the omelet) with 4-5 tablespoons of oil.
Add the peas (frozen here).
Mix well and cook for 5 minutes, stirring with a spoon.
Mix well, add sugar and nuoc mam, salt and pepper to taste. Let the meat cook perfectly.
When the meat is cooked through and there is almost no juice left in the bottom, add the cold rice.
Finely chop the spring onion (I don’t put the white part, or anticipate putting it with the white onion at the beginning of the recipe).
Chop the Thai basil. If you don’t have any, the recipe is already very good without!
One last mix and it’s ready!