"Thai pork fried rice with bean sprouts for some crunch. Make sure all of the ingredients are at room temperature before starting. Cold ingredients cool down the wok, which makes it difficult to stir-fry properly. Make sure the rice is not moist. I use rice that is was cooked about three days prior. If you're cooking the rice just to make this dish, use 10 to 15% less water." — Lissa
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boneless pork chops, cut into bite-size pieces
leftover cooked rice, preferably several days old
mung bean sprouts
white onion, chopped
grape tomatoes, halved
dried Thai chile peppers, or more to taste
chopped fresh cilantro
green onion, chopped
ground white pepper
I was looking for something to do with the pork in my fridge when I came across this recipe. I had most of what it called for, so I gave it a shot. Very good! I didn't have any chilis though, so I felt like it might have been missing something. The dish was kind of overpowered by the cilantro. But both me and my boyfriend really enjoyed it and will probably make it again. Thanks!
Substitutions: Doubled the garlic, used sunflower oil instead of peanut, didn't use any fish sauce, chilis, or ground white pepper, and used chives in place of spring green onion.
This is a really good, flexible recipe. Use your favorite fried rice ingredients and sub quinoa for the rice...great texture.
The BEST Pork Fried Rice I have ever made...left out the tomatoes and hot chili's and used sesame oil instead...LOVED IT!
* Percent Daily Values are based on a 2,000 calorie diet.
Thai Pork Fried Rice
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 143
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