Home Savory Fried rice with pork and vegetables

Fried rice with pork and vegetables

Difficulté : Easy
Catégorie : Savory

After a cooking class, I had some ground pork loin left over and I had a dinner to prepare. I make this kind of fried rice often, without necessarily taking the time to post a recipe. Fried rice does not mean that the rice has been fried but simply that it has come back with a lot of good things in a wok. You can always adapt everything to your taste. Here is a simple recipe with easy to find ingredients, which I made after a workshop. The Thai basil that I put at the end is optional. You will just have to cook the rice the day before to be able to separate the grains in the wok. I was freely inspired by the many fried rice dishes I have tasted throughout my travels in Thailand. A very fragrant result! 

Recipe for 4 people: 

  • 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
Start the day before to allow the rice to cool overnight in the fridge, which will allow it to loosen later. Wash the 300g of raw rice in a small colander with clear water for one minute. 

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.

Then let the cooked rice cool and pour it into a container. Place in cling film and chill overnight. 
The next day: pour 3-4 tablespoons of oil into a wok. Heat over high heat and crack the eggs. 

Mix coarsely, then do not touch again. Let the omelet cook on one side before flipping.  

Pour onto a cutting board and cut into pieces. Leave it out. 
Peel and finely chop the half onion. Remove the seeds from the bell pepper and cut it into small pieces. 

Remove the seeds from the red pepper and cut it into small pieces. Without the seeds, it will be much weaker and the burn will not last as long! 

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.

Add the ground pork loin (you can of course substitute another meat).

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.

Mix well to separate all the grains. This may take 2-3 minutes. Finally, add the omelet in pieces. 

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!

To be enjoyed very hot.

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