Thai Pork Fried Rice

Recipe View Prepare Ingredients: Ensure all your ingredients are prepped and within reach. Having everything ready to go is crucial for stir-frying. (Prep time: 15 minutes)

Recipe View Sear the Pork: Heat a large wok or skillet over high heat until it's smoking hot. Add the peanut oil, swirling to coat the surface. Add the minced garlic and stir-fry for about 10 seconds until fragrant, being careful not to burn it. Add the pork pieces and stir-fry until browned and cooked through. (Cook time: 5 minutes)

Recipe View Incorporate Rice and Sauces: Add the leftover cooked rice to the wok and break it up with your spatula or spoon. Pour in the soy sauce and fish sauce, stirring well to coat the rice evenly. Continue to stir-fry for another 30 seconds, ensuring the rice is heated through. (Cook time: 30 seconds)

Recipe View Add Vegetables and Aromatics: Introduce the mung bean sprouts, chopped onion, grape tomatoes, dried chile peppers, and chopped cilantro. Stir-fry for 2 to 3 minutes, until the bean sprouts are slightly wilted and the vegetables are heated through, infusing the rice with fresh flavors. (Cook time: 2-3 minutes)

Recipe View Scramble the Egg: Push the fried rice to one side of the wok, creating an empty space in the center. Pour the beaten egg into this space and let it sit for a few seconds to begin setting. Then, scramble the egg until it's firm but still slightly moist. (Cook time: 1 minute)

Recipe View Combine and Finish: Mix the scrambled egg into the fried rice, stirring to distribute it evenly throughout the dish. Sprinkle the chopped green onion and white pepper over the top. Remove the wok from the heat. Squeeze fresh lime juice over the fried rice and toss gently to combine. (Cook time: 1 minute)

Recipe View Serve: Remove the dried chile peppers before serving. Serve the Thai Pork Fried Rice immediately, garnished with extra cilantro and lime wedges if desired.