Thai Pork Fried Rice (adapted from Greatest Ever Thai Cookbook by Judy Bastyra & Becky Johnson)
Ingredients:
4 tablespoons organic peanut oil
1 yellow onion, chopped
3 tablespoons chopped garlic
4 oz. organic pork, cubed
2 organic eggs, beaten
4 cups cooked rice (we use Basmati brown & white mixed together), chilled
2 tablespoons Thai fish sauce (Squid brand)
2 tablespoons tamari sauce
2 tablespoons sugar
6-8 scallions, sliced
1 tablespoon red pepper flakes (or to taste)
1 lime, wedged
Directions:
Heat the oil in a wok or large fry pan, add the onion & garlic cooking for about 2 minutes or until softened. Remove onion & garlic from pan & set aside. Add the pork to the hot pan stir frying until it has carmelized on the outside & is cooked through. Add the eggs into the pan with the pork and stir fry until scrambled. Add the cooked onions & garlic back into the pan tossing together. Add the rice, tossing continuously to coat thoroughly with the oil. Add the fish sauce, tamari sauce, sugar, red pepper flakes, & scallions tossing together until combined. Serve with lime wedges.
