Khao Pad Muh – Fried Rice with Pork

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

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
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.
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.
Garnish the plates with cucumber slices, banana and chilli rings and coriander. Serve Khao Pad Moo on top.
Note:
this is a simple, savory everyday dish in Thai cuisine
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.
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
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
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
Finally, garlic grass or spring onions and definitely coriander mixed in or garnished are indispensable.
That goes with Prik Nahm Plah.

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