Khao Pad Moo (Thai Pork Fried Rice)

Ingredients

• 2 cups jasmine rice, cooked and cooled
• 6 oz ground pork
• 3 tablespoons extra-virgin olive oil or pork lard
• 4 whole garlic cloves
• 1 whole large shallot
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon fish sauce
• ½ teaspoon granulated sugar
• ¼ teaspoon white pepper
• 1 whole Thai red chilies, fresh
• 2 whole large eggs
• 2 whole scallions, green parts only
• ¼ cup fresh cilantro leaves
• ½ whole lime

Instructions

1. 1

   Break up your 2 cups of cooled cooked jasmine rice with your fingers or two forks, separating any clumps — this ensures each grain cooks separately and becomes fluffy rather than dense.

2. 2

   Peel and finely mince 4 garlic cloves using a chef's knife or garlic mincer. Peel 1 large shallot, halve it lengthwise, and thinly slice into half-moons. Slice 1 fresh Thai red chili on the bias into thin rings, leaving seeds in for more heat.

3. 3

   In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon fish sauce, and 0.5 teaspoon granulated sugar. Set aside.

4. 4

   Thinly slice 2 scallions, separating white and light green parts from the darker green tops. Roughly chop 0.25 cup fresh cilantro leaves. Cut 0.5 lime into 2 wedges.

5. 5

   Set a 12-inch wok or large skillet over medium-high heat. Add 3 tablespoons oil or lard and swirl to coat the bottom. Let it heat for 1 minute until shimmering and just smoking slightly.

6. 6

   Add the minced garlic and sliced shallot to the hot oil. Stir-fry for about 30-45 seconds until the garlic becomes fragrant and light golden at the edges, never letting it burn — if it turns dark brown, the dish will taste bitter.

7. 7

   Add 6 ounces ground pork to the wok, breaking it apart with a wooden spoon or spatula into small, evenly-sized pieces as it cooks. Stir-fry for 3-4 minutes until the pork is cooked through with no pink remaining and begins to lightly caramelize at the edges.

8. 8

   Pour the soy sauce mixture over the pork and stir well to combine. Add 0.25 teaspoon white pepper and the sliced red chili, then add the broken-up cooled rice. Using two wooden spoons or spatulas, toss and stir constantly for 2-3 minutes, scraping the bottom of the wok, until every grain of rice is heated through and coated with the sauce — the rice should smell fragrant and not have any cold spots.

9. 9

   Push the rice mixture to the sides of the wok, creating a well in the center. Crack 2 eggs into the well, let them sit for about 5 seconds to begin setting, then scramble them with a wooden spoon. Once the eggs are halfway cooked, fold the rice back in and toss everything together for 30-45 seconds until the eggs are set but still slightly creamy — this distributes the richness throughout the dish.

10. 10

    Remove from heat and fold in the sliced scallion whites and light green parts along with the fresh cilantro. Taste a spoonful and adjust seasoning — add more soy sauce for saltiness, more fish sauce for umami depth, or a pinch of sugar if it tastes too salty.

11. 11

    Divide the fried rice between two bowls or plates, mounding it slightly. Scatter the reserved dark green scallion tops over the top and add a cilantro sprig for garnish. Serve immediately with a lime wedge on the side — squeeze the lime juice over the rice just before eating to brighten all the savory, umami flavors.

Tools you’ll need

• 12-inch wok or large skillet
• wooden spoon
• wooden spatulas
• chef's knife
• cutting board
• small bowl
• whisk
• two forks (for breaking up rice)

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