Thai Fried Rice with Pork and Basil Recipe

Thai Fried Rice with Pork and Basil

Even if you are normally not a fan of fried rice, you should give Worawut's recipe for Thai-style fried rice a try. The main difference between Thai fried rice and Chinese (American) fried rice is that we usually use a little Thai hot chili to spice it up. There are many ways to make it. This version (Khao Pad Kaphrao Moo, ข้าวผัดกะเพราหมู่) is made with thinly sliced pork tenderloin and a healthy portion of Bai Krapow, a fragrant type of basil that we have in Thailand. If you can't get Krapow, then try for Holy basil, but really any type of basil will produce an excellent fried rice. You can substitute sliced chicken breast or leg meat if you prefer it to pork.

This recipe shows you how easy it is to make Thai styled stir fried dishes at home in your western style kitchen. You don't need to have a high speed, extremely hot stove, or any of the special cooking tools that you may have seen being used in Thai or Chinese restaurants. 36 inch woks and 25 thousand BTU burners are mostly for cooking a lot of food in a short amount of time. If you just work through this recipe and take your time, you will be serving an excellent Thai fried rice in under 30 minutes.

Yield: 2 servings
Prep time: 10 minutes
Cooking time: 5 minutes
Ready in: 15 - 20 minutes
Ingredients:
  • 1/2 cup thinly sliced Pork Tenderloin
  • 2 Cups Thai Jasmine Rice
  • 2 Tablespoons Vegetable Oil
  • 2 - 3 Thai Hot Chilies
  • 3 - 4 cloves Garlic
  • 1 Tablespoon Oyster Sauce
  • 1 Tablespoon Fish Sauce
  • 1 teaspoon Sugar
  • 1 large Thai Long Chili
  • 1 - 2 cups Holy basil
  • 3 - 4 sprigs Coriander / Cilantro Leaves
  • 1 small Cucumber
  • 1 Lime
  • 2 Green onions
Basic Directions:

1) Add crushed garlic and chili to a warm wok with oil and fry for a few seconds. Then add the chicken or pork. Fry over low heat until the meat is done.

2) Add the oyster sauce, fish sauce, and sugar. Stir it into the meat and fry together until the sugar melts and the sauces form a nice thick and sticky gravy.

3) Turn the heat up high, add cold precooked rice and stir into the sauces. Keep frying and turning the rice over from the bottom of the pan until it starts to dry out and get browned.

4) Add the mild chili and stir in well. Turn off the heat and add the basil. Stir everything well and serve.
For more detailed information and a free video lesson, visit this web page: thaicookbook.tv/?rid=33