Thai Fried Rice

Inspired by PokPok - Portland, OR

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There are several ways to prepare fried rice and most are great but sometimes I get a craving for that familiar taste that comes from Thai fish sauce. When that happens, this is probably the quickest way to reach that goal.

Parts of this recipe were adapted from Andy Ricker’s recipe for “Khao Phat Muu (Thai-Style Fried Rice with Pork)” in his cookbook PokPok. Andy owns a restaurant named Pok Pok in Portland, Oregon. They’ve won Michelin stars. It’s worth visiting.

INGREDIENTS

THAI FRIED RICE (serves 2-4 as a main dish or 4-6 as a side):

  • 4 cups cooked rice (1-2 days old so it is slightly dry)

  • ½ lb pork shoulder, cut into ⅛ inch cubes

  • 2 TBS fish sauce

  • 2 tsp soy sauce

  • 2 tsp sugar

  • ¼ tsp white pepper

  • ¼ cup canola oil

  • 2 large eggs

  • 2 oz shallot, thinly sliced (about 1 small shallot)

  • 4 large garlic cloves, crushed in pestle and mortar or garlic press

  • 4 TBS green onions, thinly slices

  • 2 TBS cilantro, coarsely chopped (for serving)

  • Lime wedges (for serving)

GO FOR IT

THAI FRIED RICE:

  1. In a bowl, combine fish sauce, soy sauce, sugar, and white pepper, then set aside

  2. Using a wok or large skillet, heat canola oil over high heat, swilling so that oil coats all of pan

  3. Crack eggs into hot wok and let bubble until almost completely fried (should be no more than 30 seconds)

  4. Flip eggs over and push aside with a spatula, then add in shallots and garlic and cook until they begin to brown (about 1 minute)

  5. Add pork and cook until there is no pink on the outside

  6. Begin breaking up egg and mix everything together before adding rice and continuing to mix all together for another 30 seconds

  7. Add in fish sauce mix and continue to toss for another 1-2 minutes until everything is cooked and mixed well

  8. Remove from heat and add in half the green onions and stir

  9. Serve fresh and top with remaining green onions, cilantro, and lime wedge

NOTES:

Good fried rice is completely dependent on OLD RICE. Have you ever left rice in a container in the refrigerator and come back to it a couple days later to find it a bit dried out? That’s what you’re going for. With this is mind, if you are not using leftover rice then you need to make rice and then let it sit for a bit. The more surface area you give it, the quicker this process will go. So either, you can leave a bowl of fresh rice in the refrigerator until it dries out after a few days or, you can spread it out on a baking pan and let it sit out on the counter for a day or 2 to achieve this. You can do this with fresh rice and it will have the same flavor profile you’re going for but not the consistency usually associated with fried rice. I highly recommend you do this as best you can.