Pork and Egg Fried Rice is a Thai inspired version of the fried rice dish, with meat, egg, vegetables, and a spicy pad thai sauce.

Pork and Egg Fried Rice

By Sue Lau | Palatable Pastime

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Pork and Egg Fried Rice is my recipe of the day with the blogging group Foodie Extravaganza. We get together once per month to post recipes associated with food events and holidays. This month we are sharing recipes with egg.

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I am sharing a Thai inspired pork and egg fried rice. It differs from the usual Chinese style fried rice recipe. This one includes fish sauce and a pad thai sauce. You can use one from the market, or create your own Pad Thai sauce here. It is also good for making the Thai noodles, obviously.

You’ll note that the bean sprouts are blanched in this recipe. Doing so increases the healthiness and sanitary nature of the ingredient. Since it doesn’t cook very long.

Foodie Extravaganza

Egg Recipes

Eggs in Hash Brown Nests from Karen’s Kitchen Stories
Egg Bacon and Brie Bagel Sandwich from A Day in the Life on the Farm
Keto Stuffed Cheesy Omelette With Sour Cream from Sneha’s Recipe
Pork and Egg Fried Rice from Palatable Pastime

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Pork and Egg Fried Rice

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Pork and Egg Fried Rice

Sue Lau

5 from 14 votes

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Main Dish

Cuisine Asian, Thai

Servings 4

Calories 712 kcal

Equipment

• 1 large skillet or wok

Ingredients

  

1x2x3x

• 2 tablespoons peanut oil
• 1 cup chopped onion
• 1/2 cup chopped carrots
• 6 cups cold cooked rice
• 1/2 cup frozen peas
• 2 Thai chiles thinly sliced
• 2 cups diced cooked roast pork
• 3 large eggs w/ 1 tablespoon oil
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1/2 cup Pad Thai sauce
• 2 tablespoons fish sauce
• 4 scallions chopped
• 2 cups fresh bean sprouts blanched and drained

Instructions

 

• Separately from rice, scramble the egg in a tablespoon of oil and set aside.'
• Heat oil in the wok and cook the onion and carrot until tender.
• Add the pork, salt and black pepper and cook until pork heats.
• Stir in the rice, crumbling grains apart, along with the peas and chiles.
• Cook, stirring, until rice is hot and lightly browned in spots.
• Add the Pad Thai sauce, fish sauce, scallions and bean sprouts.
• Cook until nicely hot.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 712kcalCarbohydrates: 104gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 174mgSodium: 2853mgPotassium: 443mgFiber: 5gSugar: 24gVitamin A: 3319IUVitamin C: 26mgCalcium: 151mgIron: 3mg

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