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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Taste of Thai - Perfect home for leftover rice and pork. Original recipe called for pork loin but I prefer shoulder or Boston butt. Ingredients:
3 tablespoons oil, divided |
1 egg, beaten |
1 cup onion, chopped |
1 red pepper, chopped |
1 tablespoon garlic, minced |
1 tablespoon red curry paste |
1 lb boneless pork, cut into small pieces |
2 tablespoons fish sauce |
1 teaspoon brown sugar |
4 cups cooked rice, cooled |
2 tablespoons fresh cilantro, chopped |
2 tablespoons fresh basil, chopped |
Directions:
1. In a large skillet or wok, heat one tablespoon of oil over a medium high heat. Add egg and cook until barely set. Scramble into small pieces and set aside.
2. Add remaining oil, onion, red pepper, garlic and Red Curry. Stir-fry until onion is translucent and curry dissolved.
3. Add pork, Fish Sauce and sugar. Stir-fry until pork is no longer pink. If using leftover pork, stir fry until hot & sugar dissolved.
4. Add Jasmine Rice and reserved egg to skillet. Toss lightly to combine and stir-fry until rice is heated through. Mix in cilantro or basil, and serve.
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