Best 4 Thai Pork Fried Rice Recipes

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Indulge in the vibrant flavors of Thailand with our irresistible Thai Pork Fried Rice recipe. This classic dish combines tender pork, fluffy rice, an array of colorful vegetables, and a tantalizing sauce that dances on your taste buds. Embark on a culinary journey as we guide you step-by-step through the process of creating this beloved Thai street food staple.

Our journey begins with a flavor-packed marinade that infuses the pork with aromatic herbs and spices. Once the pork has absorbed the delightful marinade, it's time to stir-fry it to perfection, ensuring every bite is bursting with savory goodness. As the pork sizzles in the wok, we'll introduce a medley of crisp vegetables, each contributing its unique texture and flavor to the dish.

Next, we'll prepare the fragrant rice, ensuring each grain is perfectly cooked and fluffy. It serves as a blank canvas for the vibrant sauce that brings the dish together. This sauce is a harmonious blend of tangy, sweet, and slightly spicy elements that will leave you craving more.

To complete this culinary masterpiece, we'll combine the succulent pork, tender vegetables, and fluffy rice in a sizzling wok, allowing the flavors to meld and dance together. The result is a symphony of textures and tastes that will transport you to the bustling streets of Thailand.

But that's not all! We've also included three additional variations of this beloved dish to cater to different taste preferences. Our vegetarian-friendly version swaps out the pork for tofu, while our seafood lovers will delight in the succulent shrimp variation. And for those who crave a bit of heat, our spicy version adds a fiery kick that will set your taste buds alight.

So, prepare to embark on a culinary adventure as we guide you through the art of creating this iconic Thai Pork Fried Rice. Whether you're a seasoned home cook or just starting your culinary journey, this recipe will undoubtedly become a favorite in your kitchen.

Let's cook with our recipes!

PORK FRIED RICE



Pork Fried Rice image

This is my revised version of another pork fried rice recipe. I often substitute chicken for pork, and it doesn't change anything. I have used both basmati rice and long-grain rice which gives the dish only a slight flavor difference. I have also added celery in the past with good outcomes. Enjoy.

Provided by Olies

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 30m

Yield 2

Number Of Ingredients 11

1 tablespoon butter
1 (6 ounce) boneless pork loin chop, cut into small pieces
¼ cup chopped carrot
¼ cup chopped broccoli
1 green onion, chopped
1 egg, beaten
1 cup cold cooked rice
¼ cup frozen peas
1 ½ tablespoons soy sauce
⅛ teaspoon garlic powder
⅛ teaspoon ground ginger

Steps:

  • Melt butter in a large non-stick skillet over medium heat. Cook and stir pork, carrot, broccoli, peas, and green onion in melted butter until pork is cooked through, 7 to 10 minutes. Remove pork mixture to a bowl and return skillet to medium heat.
  • Scramble egg in the skillet until completely set. Return the pork mixture to the skillet. Stir rice, peas, soy sauce, garlic powder, and ground ginger into the pork mixture; cook and stir until heated through, 7 to 10 minutes.

Nutrition Facts : Calories 556.6 calories, Carbohydrate 80.7 g, Cholesterol 136.6 mg, Fat 13.3 g, Fiber 3.1 g, Protein 26.1 g, SaturatedFat 6.2 g, Sodium 814.9 mg, Sugar 2.7 g

THAI PORK FRIED RICE



Thai Pork Fried Rice image

Thai pork fried rice with bean sprouts for some crunch. Make sure all of the ingredients are at room temperature before starting. Cold ingredients cool down the wok, which makes it difficult to stir-fry properly. Make sure the rice is not moist. I use rice that is was cooked about three days prior. If you're cooking the rice just to make this dish, use 10 to 15% less water.

Provided by Lissa

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 45m

Yield 4

Number Of Ingredients 15

3 tablespoons peanut oil
2 cloves garlic, minced
¾ pound boneless pork chops, cut into bite-size pieces
1 cup leftover cooked rice, preferably several days old
2 teaspoons soy sauce
1 teaspoon fish sauce
1 cup mung bean sprouts
½ small white onion, chopped
10 grape tomatoes, halved
3 dried Thai chile peppers, or more to taste
¼ cup chopped fresh cilantro
1 egg, beaten
1 green onion, chopped
¼ teaspoon ground white pepper
½ lime, juiced

Steps:

  • Heat a large wok over high heat until small wisps of smoke rise from the wok. Pour peanut oil into the wok and quickly stir garlic into the hot oil, followed by pork. Cook and stir until pork is browned and no longer pink inside, about 5 minutes.
  • Stir rice into pork mixture; add soy sauce and fish sauce. Cook and stir mixture for about 30 seconds. Mix mung bean sprouts, onion, grape tomatoes, dried chiles, and cilantro into rice. Cook and stir until mung bean sprouts are slightly wilted and translucent, 2 to 3 minutes.
  • Push the fried rice up the sides of the wok, leaving a bare spot in the center. Pour beaten egg into the bare spot and scramble egg until firm and no longer runny, about 1 minute. Stir fried rice with scrambled egg, sprinkle with green onion and white pepper, and remove from heat. Squeeze lime juice over the top and toss rice lightly to combine. Remove dried chiles before serving.

Nutrition Facts : Calories 305.5 calories, Carbohydrate 17.5 g, Cholesterol 95.5 mg, Fat 15.9 g, Fiber 1.6 g, Protein 23.2 g, SaturatedFat 3.6 g, Sodium 297.5 mg, Sugar 1.9 g

ONCE UPON A CHEF THAI PORK FRIED RICE



Once Upon a Chef Thai Pork Fried Rice image

a great one-dish dinner that is easily reheated over a few days...fish sauce makes all the difference in flavor.

Provided by carrie sheridan

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
3 large eggs, well beaten
1/4 teaspoon salt
1 bunch scallion, washed, root removed, finely chopped
3 garlic cloves, finely chopped
2 tablespoons finely chopped fresh ginger
1 lb fresh ground pork
4 cups cooked rice (can use healthier black or red rice)
1/2 cup frozen peas, defrosted
1 1/2 cups cooked broccoli florets
3 tablespoons fish sauce
2 tablespoons oyster sauce
2 teaspoons sugar
1/4 teaspoon crushed red pepper flakes
3 tablespoons chopped fresh cilantro

Steps:

  • in a large saute pan, heat 1 tablespoon of the oil over medium-high heat.
  • season the well-beaten eggs with a generous pinch of salt and add them to the pan. cook, stirring frequently, until scrambled.
  • transfer the eggs to a plate and set aside.
  • in the same pan (no need to wash it), heat the remaining tablespoon oil over medium-high heat.
  • add the white and light green scallions, garlic and ginger. Cook, stirring frequently, for about one minute.
  • add the pork and continue cooking, breaking up the pork with a wooden spoon, until the pork is no longer pink -- about 3 minutes.
  • add the cooked rice, vegetables, fish sauce, oyster sauce, sugar and red pepper flakes.
  • cook, stirring to evenly combine, until the rice and vegetables are hot.
  • stir in the dark scallion greens, cilantro and scrambled eggs broken into bits.
  • taste and adjust seasonings.
  • serve with srirachi, if desired.

Nutrition Facts : Calories 712.1, Fat 35.1, SaturatedFat 11.2, Cholesterol 221.3, Sodium 1601.9, Carbohydrate 65.3, Fiber 2.6, Sugar 4.7, Protein 31.8

KHAO PHAT MU (THAI PORK FRIED RICE)



Khao Phat Mu (Thai Pork Fried Rice) image

This recipe is from Central Thailand (Bangkok area) and can be modified for other vegetables or proteins. I sometimes add Thai basil to this dish which makes it really yummy.

Provided by Member 610488

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/4 cups brown jasmine rice or 1 1/4 cups white jasmine rice
8 ounces boneless pork chops, trimmed
3 tablespoons peanut oil or 3 tablespoons canola oil, divided
1 egg
2 tablespoons garlic cloves, minced
2 cups mushrooms, chopped
1/2 jalapeno pepper, seeded sliced thinly (optional)
2 scallions, cut into 1/2 inch pieces
2 tablespoons Thai fish sauce
1/2 cup whole cilantro leaf (garnish)
1 lime, cut into wedges (garnish)
1 medium tomatoes, sliced thickly (garnish)
1/2 medium cucumber, sliced (garnish)

Steps:

  • Combine rice and water (2 1/2 cups for brown rice; 2 cups for white rice) in a medium saucepan with a tight-fitting lid; bring to a boil.
  • Cover, reduce heat to maintain a gentle simmer and cook until the rice is tender and the water is absorbed (40 to 45 minutes for brown rice; 20 minutes for white).
  • Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork, spread the rice on a large baking sheet and let cool at least 15 minutes.
  • This can be done up to 2 days prior.
  • Thinly slice pork chop crosswise, then cut each slice into long, thin strips about the width of a matchstick. Place a large flat-bottom carbon-steel wok over high heat. Add 2 tablespoons oil and swirl to coat the pan.
  • Crack one egg into hot wok and cook until soft-cooked. Carefully remove to plate. You can also scramble the egg, if you wish.
  • Add garlic. Cook, stirring, until just starting to change color, about 20 seconds. Add the pork and cook, stirring, until it is no longer pink, about 2 minutes.
  • Remove the pork with a slotted spoon to a clean plate. Add the remaining 1 tablespoon oil to the wok. Add mushrooms and cook, stirring, until they soften, 2 to 3 minutes.
  • Sprinkle in the cooked rice and stir-fry, tossing and then pressing it against the hot wok, then tossing and pressing again, until all the rice has been exposed to the hot wok, about 1 minute.
  • Add scallions, fish sauce and the cooked pork and cook, stirring, for 30 seconds.
  • Transfer the fried rice to a platter. Top with soft cooked fried egg. If serving individually, top each serving with one fried egg soft cooked. Garnish with cilantro leaves, lime wedges, thick-cut tomato slices, and cucumber slices.

Nutrition Facts : Calories 445.3, Fat 15.9, SaturatedFat 3.6, Cholesterol 84.5, Sodium 762.8, Carbohydrate 55.1, Fiber 3.3, Sugar 3, Protein 20.3

Tips for Making Perfect Thai Pork Fried Rice:

  • Use jasmine rice: This type of rice is commonly used in Thai cuisine and is known for its fragrant aroma and fluffy texture.
  • Cook the rice a day ahead: This allows the rice to cool and dry out, which will prevent it from becoming mushy when fried.
  • Use a wok or large skillet: A wok is ideal for stir-frying because it distributes heat evenly and quickly. If you don't have a wok, a large skillet will work just fine.
  • Heat the wok or skillet over high heat: This will help to create a nice sear on the pork and vegetables.
  • Add the ingredients in order: Start with the aromatics (garlic, shallots, ginger) and then add the pork, vegetables, and finally the rice.
  • Stir-fry quickly and constantly: This will help to prevent the ingredients from sticking to the pan and will also help to evenly distribute the flavors.
  • Season to taste: Add fish sauce, soy sauce, and chili flakes to taste. You can also add other seasonings, such as oyster sauce or lime juice, if desired.
  • Serve immediately: Thai pork fried rice is best served hot and fresh.

Conclusion:

Thai pork fried rice is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. With its fragrant aroma, savory flavors, and colorful vegetables, this dish is sure to please everyone at the table. So next time you're looking for a new and exciting meal to try, give Thai pork fried rice a try!

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