Khao Pad Moo: Fried Rice with Pork
A quick Thai stir-fried dish with leftovers
Recently I had leftover rice again and also half a pork neck steak available. From this I prepared fried rice Thai-style. I’ve written down the recipe for this
“Khao Pad Moo” (
Ingredients for 2-3 servings
- 400g jasmine rice from the day before
- 150g pork (neck or shoulder)
- one clove garlic
- one small carrot
- one spring onion
- 2 eggs
- 3 tbsp light soy sauce
- 2 tbsp fish sauce
- 2 tbsp Golden Mountain Sauce
- 3 tbsp vegetable oil
Preparation
As always when preparing food in the wok, we should prepare all ingredients and have them within easy reach so that the stir-frying itself goes smoothly later. First, we cut the pork into small pieces. Then we peel the garlic and cut it into fine strips.
Next, we peel the carrot and cut it into thin strips. Then we cut the lower part of the spring onion into diagonal pieces and the upper part into rings. Then we crack the two eggs in a bowl and whisk them. Finally, we mix all the sauces in a small bowl.
Now we heat about half of the oil in the wok or another pan with high sides. As soon as it has become hot, we add the eggs and fry them until they set and become firm. We take these scrambled eggs out of the wok and set them aside.
Now we add the remaining oil to the wok and fry the meat until it starts to change color, then add the garlic. As soon as it becomes fragrant, we add the carrot strips and shortly after the rice. We stir-fry everything while stirring constantly. The rice should become loose; if clumps form, we can flatten them with the spatula.
Before the rice burns, we add the sauce mixture and mix everything until the rice has absorbed it evenly. Then we cut the prepared scrambled eggs with a knife into small pieces and add them together with the spring onion to the rice. After we have mixed everything properly, we stir-fry the rice a little longer.
Then distribute the finished Khao Pad Moo onto plates, garnish with cucumber slices and serve steaming hot.
