Thai shop-house pork fried rice

In the bustling shop-houses of Bangkok, Thai pork fried rice is a no-fuss classic—wok-tossed over high heat for that signature smoky aroma. This version stays true to those bold, simple flavours, with tender pork and just the right balance of savoury seasoning.

Credit: Marion Grasby's Flavours of Heart and Home.

• serves

  2

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 2 eggs
• 1 tbsp fish sauce
• 2 tbsp vegetable oil, plus 1 tsp extra
• 1 onion, cut into thin wedges
• 3 garlic cloves, roughly chopped
• 150 g thinly sliced pork scotch or loin fillet
• 150 g Chinese broccoli (gai lan), cut into 4 cm long pieces
• ½ small tomato, cut into wedges
• 2 cups cooked rice (day-old is best)
• 1 tbsp Thai soy sauce
• ½ tsp sugar
• ⅛ tsp ground white pepper
• Cucumber slices, to serve
• Lime wedges, to serve

Chilli fish sauce (prik nam pla)

• 3 tbsp fish sauce
• 3 spicy Thai chillies or bird’s eye chillies, finely sliced
• 1 garlic clove, finely sliced
• 2 tsp lime juice

Instructions

1. For the chilli fish sauce, place all the ingredients in a small bowl and stir to combine. Set aside.
2. Crack the eggs into a small bowl and add 1 teaspoon of the fish sauce. Whisk until just combined.
3. Heat the oil in a wok over high heat. When the oil is hot, add the onion and stir-fry for 30 seconds. Add the garlic and pork and stir-fry for 2–3 minutes or until the pork is almost cooked. Add the Chinese broccoli and stir-fry for another 3 minutes or until the pork is cooked and the greens are tender. Add the tomato and toss for another 30 seconds.
4. Move everything to the side of the wok. Add the extra teaspoon of oil to the empty side and then pour in the egg. Allow to set for 1 minute, then use a spatula to flip and scramble the egg.
5. Add the rice, soy sauce, remaining fish sauce, sugar and pepper. Stir-fry for 2 minutes or until well combined and the rice grains are evenly coated. Divide among serving plates and serve with the chilli fish sauce, cucumber and lime.

Note

If Chinese broccoli is unavailable, substitute broccolini.

Watch how to make this recipe on Marion Grasby's Flavours Of Heart & Home streaming free on SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.