fbpx

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Thai Pork Fried Rice

Share on facebook
Share on twitter
Share on pinterest
Share on email
Previous
Next
Share on print
PRINT THIS

This one is a real family favourite: my mum’s pork fried rice that’s ready in a flash, making it perfect for those hectic worknights. Little jewels of tomato bring sweetness to the dish, while I love the spicy sauce on the side for dipping the pork. Heaven. 

WATCH THIS RECIPE

THAI PORK FRIED RICE

PREP TIME

10 minutes

COOK TIME

10 minutes

SERVES

2

Ingredients

3 tbsp vegetable oil

1 onion, diced

200g (7.05oz) thinly sliced pork fillet

½ tomato, diced

2 cups cooked rice

1 egg, lightly whisked

1 tbsp light soy sauce

2 tsp fish sauce

1 tsp sugar

white pepper

lime wedges to serve

tomato & cucumber slices to serve

spring onion to serve

Marion’s Kitchen Coconut Sriracha (use my store locator to find out where to buy), to serve

Steps

For the chilli fish sauce, mix ingredients in a small bowl.

Heat 1 tablespoon of oil in a frying pan over high heat and cook onion until lightly golden and soft. Remove from heat and transfer the onion to a large bowl.

Heat another tablespoon of oil in the same frying pan over high heat and cook the pork for 2-3 minutes or until just cooked through. Transfer the pork (draining and discarding any cooking liquid) to the same bowl as the onion. Add the tomato and rice to the bowl also. Drain any liquid from the pan.

Heat the last 1 tablespoon of oil in the same frying pan over high heat. Pour in the egg and let it set for 1 minute, before lightly scrambling. Then add the contents of the rice bowl, soy sauce, fish sauce and sugar. Stir-fry for 1-2 minutes or until well combined.

Icon 5

Transfer the rice to a serving plate and serve with chilli fish sauce, lime wedges and stalks of spring onion. Serve with Coconut Sriracha on the side.

Tags:

APPEARS IN THESE

Collections

Popular on Marion's Kitchen