Thai fried rice is a variety of Fried rice typical of central Thai cuisine. In Thai, khao (Kow) means "rice" and pad means "of or relating to being stir-fried"
6 tbsp vegetable oil
2 tomato, thinly sliced
4 tsp Aloha shoyu – mushroom
pinch ground pepper
2 tsp fish sauce
2 cups cooked rice
3 Thai chili pepper Optional
1/2 cup pork Optional
1/2 onion, chopped Optional
1 lime Optional
1 green onion Optional
2 cloves garlic, minced Optional
4 eggs Optional
1. When the pan is extremely hot (smoking hot), pour in the oil and follow with meat. Stir quickly. It can get real smoky.
2. If you see that there is juice coming out from your meat and pooling on the bottom and not evaporating, your pan is not hot enough. When the meat is cooked, set it aside or just put it on the side of the pan if you can.
3. Add the egg and scramble the egg until the egg is all cooked. Put the egg aside or just push it aside and make some room on the bottom of the wok.
4. Add the fish sauce and soy sauce and stir. Keep stirring and mixing the rice with ingredients.
5. Add all vegetables. Stir for 1 or 2 more minutes. Sprinkle ground pepper.
6. Some people like to add a fried egg on top of the fried rice. If you do, add 2 teaspoons of oil, crack the egg and fry until the egg white is crispy. Put the egg on top of fried rice.
7. Serve hot with a 1/4 wedge of lime and whole green onion.
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