Thai Pork Fried Rice with Fried Egg

Thai Pork Fried Rice with Fried Egg Recipe
Jean-Pierre Gabriel
  • Yield: 2 servings
  • Prep: 5 minutes
  • Cook: 10 minutes


1/2cup vegetable oil
3 eggs
2 cloves garlic, chopped
5ounces pork loin or shoulder, cut into thin slices
3cups cooked jasmine rice
1 1/2tablespoons oyster sauce
1/2teaspoon granulated sugar
1cup coarsely chopped Chinese kale
1/3cup sliced onions
1 tomato, cut into small wedges
1 cucumber, peeled and sliced (to serve)
Lime wedges (to serve)


  1. 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.
  2. 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.
  3. 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)