Thai Pork Fried Rice (Khao Pad Moo)
Fragrant jasmine rice tossed with seasoned ground pork, garlic, and soy sauce in one sizzling pan. Ready in under 20 minutes with crispy edges and maximum flavor.
- Total time
- 18 min
- Servings
- 2
- Calories
- 485
- Protein
- 22g
Ingredients
- 2 tablespoons neutral oil (vegetable or canola)
- 8 ounces ground pork
- 3 cloves garlic, minced
- 2 cups cooked jasmine rice, cooled and loosely packed
- 2 tablespoons soy sauce
- 1 piece fresh Thai bird's eye chili or green scallion, chopped (optional)
Instructions
- 1
Place a 12-inch skillet or wok over medium-high heat and pour in 2 tablespoons of neutral oil, tilting the pan so oil coats the surface evenly.
- 2
When the oil shimmers and slides quickly when you tilt the pan, add 8 ounces of ground pork, breaking it apart with a wooden spoon as it cooks.
- 3
Stir continuously until the pork is no longer pink and the meat is crumbly, about 3–4 minutes. You should see no pink when you look at the pieces.
- 4
Add 3 minced garlic cloves (pieces the size of pencil-tip dots) and stir for 20 seconds until the mixture smells strongly fragrant.
- 5
Pour in 2 cups of cooled cooked jasmine rice, using your spoon to break up any clumps as you stir it into the pork.
- 6
Stir the rice and pork together once every 10 seconds for 2 minutes, letting the rice warm through and the edges begin to turn light gold.
- 7
Pour 2 tablespoons of soy sauce around the edge of the pan and stir everything together for 20 seconds until the rice is evenly coated and darkened.
- 8
Divide the fried rice into two bowls and top each with chopped fresh Thai chili or green scallion if desired.
Tools you’ll need
- 12-inch skillet or wok
- wooden spoon
- measuring spoons
- measuring cups
- chef's knife
- cutting board
- two serving bowls
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