Fried rice with pork and shrimp blends many fresh ingredients and a flair for presentation. Green onion not only
lends fresh flavor and crisp texture, it also has many artistic possibilities for presentation, as pictured here. Tomato and limes
also add to the freshness, flavor and juiciness of the dish. An easy favorite that is both quick to make and a satisfyingly full meal.
Preparation
- Clean pork. Slice into thin bite size pieces.
- Peel and devein the shrimp leaving shell on the tail. Clean shrimp.
- Clean, peel and pound garlic.
- Clean onions. Cut in half then slice into thin slices.
- Clean coriander, green onions. Chop coriander and green onions.
- Clean tomato and cucumber. Slice tomato and cucumber into 1/4” thick pieces.
- Clean lime. Cut the lime into 4 wedges.
Directions
- Heat oil in a pan. Fry garlic and onions until a golden color, add shrimp. When the shrimp turn pink, quickly
put them in a bowl. Set aside.
- In the same pan, add pork, sugar, Thai light soy sauce. Stir until pork is cooked. Add steamed rice to the pan.
Stir well.
- Push fried rice to another side of the pan, put egg into the pan. Beat egg and cover it with fried rice. Once egg
is cooked, add shrimp (from no.1), green onion, salt, white pepper powder. Stir them into fried rice for 2-3 minutes.
- Serve fried rice on a plate. Sprinkle with coriander. Put tomato slices, cucumber slices and lime wedges on the
side of the plate.
- Optional: if desired, garnish with 2-3 stalks of fresh green onion (cut into pieces 6 inches long from bulb).
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Before Cooking
- Serving size: 2-3 persons.
- When cooking rice, too much water will make the rice too soft and it’s not good for stir frying.
- Use medium or large shrimp. Prawns can be too big and might get too tough.
- If you do not like shrimp, omit or lessen shrimp and add more pork.
- If desired, use chicken instead of pork and/or shrimp.
Ingredients
1 1/2 cups Steamed rice
1/3 cup Pork
1/2 cup Shrimp
1 Egg
1 cup Sliced onions
2 teaspoons Pounded garlic
1 Tomato
1 stalk Coriander
1 Lime
1 Cucumber
2 stalks Green onions
1/4 teaspoon Sugar
1/2 teaspoon Salt
1/8 teaspoon White pepper powder
1 teaspoon Thai light soy sauce
2 tablespoons Vegetable oil
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