Day old rice is the perfect leftover for this delicious recipe. The addition of Red Curry makes it a bit hotter than traditional Thai fried rice. Top this spicy rice with a fried egg for a country-style Thai dish.
Yield
4 servings or 6 1/2 cups
Time
20 minutes to assemble
10 minutes to cook
Total time: 30 minutes
INGREDIENTS
3 tablespoons oil, divided 1 beaten egg 1 cup chopped onion 1 red pepper, chopped 1 tablespoon minced garlic 1 tablespoon Red Curry Paste 1 lb boneless pork loin, cut into small pieces 2 tablespoons Fish Sauce 1 teaspoon brown sugar 4 cups cooked* and cooled Jasmine Rice 2 tablespoons chopped cilantro or basil
*equals approx. 1 1/2 cups uncooked.
DIRECTIONS
- In a large skillet or wok, heat one tablespoon of oil over a medium high heat. Add egg and cook until barely set. Scramble into small pieces and set aside.
- Add remaining oil, onion, red pepper, garlic and Red Curry. Stir-fry until onion is translucent and curry dissolved.
- Add pork, Fish Sauce and sugar. Stir-fry until pork is no longer pink.
- Add Jasmine Rice and reserved egg to skillet. Combine and stir-fry until rice is heated through. Mix in cilantro or basil, and serve.
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