Friday, December 9, 2011

Khao Pad Moo ข้าวผัดหมู (Thai Fried Rice with Pork)

In Thai, khao means rice, pad means fry and moo means pork. 

When we were in Bangkok this summer, 90% of our meals were of something pad. Essentially, we had fried rice or noodles almost every meal! The difference between Thai-style fried rice and Chinese-style fried rice is that the Thais use fish sauce and sugar, instead of soy sauce. Personally, I prefer the Thai-style fried rice. The fish sauce gives it a slighly darker aroma, and the lime juice that is often squeezed onto it gives the Thai-styled fried rice a more three-dimensional taste. That said, if you put Chinese fried rice in front of me, it will soon be gone as well, as I like fried rice!


For fried rice, and all stirfrys, I like to have everything prepared mise en placeMise en place, pronounced [miz ɑ̃ plas], is french for 'everything in place'. What it means is that everything is prepared and ready to go in the wok. This is especially important for stirfrys as things cook very quickly and need to be added to the pan very quickly or the food will easily get overcooked. 



Ingredients (4 servings)
  • 2 1/3 cups rice, uncooked
  • 5 2/3 cups water
  • 6 cloves garlic, minced
  • 1/2 onion, chopped
  • 1 pound sliced pork
  • 1 carrot, cut into small pieces (optional)
  • 1 tomato, cut into 8 wedges (optional)
  • 3 eggs, scrambled
  • 4 stalks green onions, chopped (only the green parts)
  • 2 tablespoons fish sauce
  • 1 tablespoon white sugar
  • 2 + 1 tablespoons cooking wine
  • 2 limes, cut into wedges


Method
  • Cook the rice by adding the rice and water in a rice cooker. Ideally, the rice should be cooked the night before, and left in the fridge overnight. 
  • Heat 2 tablespoons of cooking oil in a pan and fry the garlic until fragrant. 
  • Add the onions, and fry until the onions soften.
  • Add the pork slices, and fry until the pork slices are half cooked.



  • Add rice to the pan. Fry until the rice and other ingredients are evenly mixed.
  • Make a hole in the rice. Add 1 tablespoon cooking oil in the hole, and add the eggs to the hole. Start scrambling the eggs. 
  • When the eggs are almost cooked, push the rice into the egg center. Fry until the egg is evenly mixed with the rice.
  • Add the vegetables, fish sauce and sugar. Fry until everything is evenly mixed.
  • Serve with a lime wedge.

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