Description
A comforting Thai Pork Fried Rice recipe that balances flavors with fresh ingredients.
Ingredients
Scale
- 3 tablespoons oil (vegetable or coconut)
- 4 cloves garlic (smashed)
- 4 cups steamed rice (preferably day-old jasmine rice)
- 250 grams pork (cut into pieces)
- 2 eggs
- 150 grams collards (or spinach/bok choy)
- 4 tablespoons soy sauce (low-sodium)
- 1 tablespoon sweet soy sauce (Kecap Manis)
Instructions
- Heat the oil in a wok over medium heat (about 350°F). Allow the oil to warm for about 2 minutes until it shimmers slightly.
- Add the garlic and fry with a spatula for about 1 minute until golden.
- Add the pork to the wok, mixing it with the garlic. Fry for approximately 3–4 minutes until the pork is almost cooked.
- Use the spatula to push the pork to one side of the wok. Crack and drop the eggs on the empty side. Let them cook for about 1 minute, then scramble.
- Add the cooked rice to the wok, followed by the collards. Mix everything together nicely.
- Pour the sweet soy sauce over the rice and collards, followed by the soy sauce. Toss everything together thoroughly.
- Stir-fry for an additional 3–4 minutes until the rice turns a beautiful golden color and the collards are wilted.
- Serve immediately and enjoy!
Notes
For optimal results, use day-old rice to prevent clumping. Customize with seasonal vegetables or adjust sauce quantities to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 155mg