Fried rice is a real Thai standard that can be had at any Thai restaurant or roadside eatery. You can substitute chicken for the pork, or even shrimps or crab, or a combination. This is a great recipe to use up what is left over in the refrigerator! The cooked rice should be yesterday’s as well!
| Ingredients | Serves 2 |
| Pork cut into bite-sized pieces | ½ cup |
| Chicken breast chopped | ½ cup |
| Vegetable oil | 2 tbspns |
| Tomato, thinly sliced | 1 |
| Soy sauce | 2 tspns |
| White pepper (prik Thai) | 1 pinch |
| Fish sauce | 2 tspns |
| Egg | 1 |
| Pre-cooked rice | 1 cup |
| Onion, chopped | ½ |
| Garlic, minced | 2 cloves |
| Medium red chilli sliced | 2 |
Cooking Method
Heat the wok with the oil until it is very hot (smoking) and very quickly stir-fry the pork and then the chicken. Push the pork to one side of the wok and crack the egg into the pan and quickly scramble, chop into small pieces and then place to one side with the pork and chicken. Add the day old cooked rice and all the other ingredients and mix them all together with the pork, chicken egg and rice. Stir fry, mixing all the time for two minutes and sprinkle with white pepper.
Serve with sliced cucumber and two wedges of lime.
