Thai Pork Fried Rice with Fried Egg
- Yield 2 servings
- Prep 5 minutes
- Cook 10 minutes
- 1/2 cup vegetable oil
- 3 eggs
- 2 cloves garlic, chopped
- 5 ounces pork loin or shoulder, cut into thin slices
- 3 cups cooked jasmine rice
- 1 1/2 tablespoons oyster sauce
- 1/2 teaspoon granulated sugar
- 1 cup coarsely chopped Chinese kale
- 1/3 cup sliced onions
- 1 tomato, cut into small wedges
- 1 cucumber, peeled and sliced (to serve)
- Lime wedges (to serve)
- Heat the oil in a wok over high heat, add 2 of the eggs, one at a time, and fry for 2 minutes. Remove, cover to keep warm, and set aside.
- Drain all but 2 tablespoons oil from the wok and reduce the heat to medium. Add the garlic and stir-fry for 1 minute until fragrant, then add the pork and stir-fry for 2-3 minutes until cooked. Add the remaining egg, gently beat, and cook for 40-50 seconds until the egg is lightly cooked. Add the rice and stir-fry for another minute or until well-mixed, then season with the soy sauce, oyster sauce, and sugar and stir-fry for another 2 minutes until well-combined. Add the kale, onions, and tomato wedges and stir fry for another 1-2 minutes.
- To serve, place the rice on serving plates, top with a fried egg, and arrange the cucumber and lime wedges on the side.
Adapted from Thailand: The Cookbook by Jean-Pierre Gabriel (Phaidon, 2014)