Recipe by Margaret Wehling
"Fish sauce, egg and rice stirred into a pork, onion and tomato stir-fry. Truly Thai; this recipe came over from Thailand when my cousin brought his wife and son home upon returning from the service! My cousin's wife taught me how to make this dish. To make it spicy, add hot pepper sauce or dried hot peppers!"
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uncooked white rice
boneless pork loin, cut into 1 inch cubes
tomatoes, cut into bite size pieces
Quick, easy and delicious!
Perhaps more precise measurements would help? (example - four tomatoes...big ones? small ones?)Ours turned out mushy, bland and overwhelmingly tomoto-ey - and the appearance was NOT appetizing, to say the least.
Flavor improved somewhat with the addition of sriracha chile sauce, but this is NOT a recipe we'll be using again.
Was it meant to be kind of slushy? because mine turned out that way
This was a good way to use up left-over pork roast.
For this recipe, I served it as a side dish and left out the pork. I also cooked up instant rice (as I've never had luck with long grain rice). Instead of 4 tomatoes, I used a can of petite diced tomatoes. I had company over and served this rice up with chicken thai meatballs. Everyone raved over the flavor of the rice. The fish sauce added a wonderful flavor.
Everyone in the house loved this recipe, especially me. I never tasted anything like it before and I would make this again, very good.
I liked this after adding cayenne pepper. Rest of the family tried a bite then turned to PB sandwiches.
Mine turned out very slushy, bland, and tomatoey. Maybe I did something wrong, but I couldn't even eat it this time, so I can't risk trying it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 443
** Calories from Fat: 146
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