February 04, 2016


Long grain rice - 225 gms
Vegetable oil - 3 tbsp
Onion - 1 (chopped)
Garlic - 1 tbsp (chopped)
Pork - 115 gms (Cut into small cubes)
Eggs - 2 (beaten)
Fish sauce - 2 tbsp
Dark soy sauce - 1 tbsp
Castor sugar - 1/2 tsp

For Garnishing:
Spring onions  - 4 (finely sliced)
Red chillies - 2
Lime - 1 (cut into wedges)


  • Cook the rice in boiling salted water until rice is soft but grains are separate.
  • Heat the oil in a wok; ass the onion and garlic.
  • Cook the onion and garlic for 2 minutes, then add the pork and stir fry until it is cooked.
  • Add the eggs and cook until scrambled into small lumps.
  • Add the rice and continue to stir and toss, to coat it with the oil and prevent it from sticking.
  • Stir in the fish sauce, soy sauce and sugar ad mix well.
  • Continue to fry until the rice is thoroughly heated.
  • Tip into a bowl and garnish with sliced spring onion, red chillies and lime wedges.

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