Khao Pad Muh – Fried Rice with Pork

Summary

Ingredients

• 400 g pork fillet (s)
• 500 g rice, cooked, Thai frarant rice or jasmine
• 1 bunch garlic grass or Thai spring onions
• 1 clove (s) garlic, 2 s if using spring onions
• a bit salt
• 1 pinch (s) palm sugar
• 4 tablespoon oil (peanut or soybean oil)
• 3 egg (s)
• 5 tablespoon oyster sauce
• 3 tablespoon soy sauce, light
• 2 stalks coriander
• Cucumber
• possibly chilli pepper (s) (banana chilli)
• possibly tomato (s), eighth

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Instructions

1. Chop the garlic, mash it with a little salt in a mortar. Chop the garlic grass finely, if you use spring onions, cut them into sticks. Cut the prepared meat into fine strips
2. Heat 2 tablespoons of oil in the wok, beat in the eggs, when the egg white solidifies from below, stir the egg yolks gently with a spatula or fork. Fry on both sides for approx. 2 minutes over medium heat, remove and cut lightly with a spatula and fork. Pour the remaining oil into the wok and fry the meat in portions, remove.
3. Reduce the heat, lightly fry the garlic paste in the wok and add the meat, mix with the egg. It is best to also mix in the rice in portions and keep stirring while heating, pour in the oyster and soy sauce along the sides of the wok, heat everything while stirring with a spatula. Finally stir in the garlic grass or spring onions.
4. Garnish the plates with cucumber slices, banana and chilli rings and coriander. Serve Khao Pad Moo on top.
5. Note:
6. this is a simple, savory everyday dish in Thai cuisine
7. It`s a great way to use leftovers for rice from the previous day, but you can also cook the rice on the same day. There are just a few guidelines to follow to make it work.
8. The rice should ideally be room temperature and dry. Freshly steamed, it is best to pick it apart with a fork in a larger flat shape and let the rice cool for a few hours in the switched-off oven
9. Even the rice from the day before is stored in a bowl, should be taken out of the refrigerator approx. 1 hour before preparation and picked up on a flat dish
10. If the rice is too cold, it stays hard and is difficult to separate with a spatula when roasting in the wok, and it disintegrates if you try anyway. If the rice is still too warm, it becomes sticky, sticks in the wok, overcooked and becomes mushy
11. Finally, garlic grass or spring onions and definitely coriander mixed in or garnished are indispensable.
12. That goes with Prik Nahm Plah.