Description
Fried rice is the perfect quick dinner: meat, veggies and carbs, all in one dish. It’s also surprisingly filling and it makes a bunch so you can feed a whole gaggle of friends and family.
This is a Thai-style fried rice, with brined pork, green onions, tomato, egg and carrots.
Ingredients
- FOR THE BRINE:
- 3 cups Water
- ¼ cups Kosher Salt
- ¼ cups Light Brown Sugar
- 2 Tablespoons Fish Sauce
- 2 Tablespoons Soy Sauce
- 4 cloves Garlic, Smashed
- FOR THE FRIED RICE:
- 2 whole Center Cut Pork Chops
- 2 Tablespoons Vegetable Oil
- 1 whole Carrot, Julienne
- 8 cloves Garlic, Minced Or Pressed
- 4 Eggs, Lightly Beaten
- 5 cups Cooked Jasmine Rice
- 3 Tablespoons Fish Sauce
- 1 Tomato, Chopped
- 1 bunch Green Onions, Thinly Sliced
- Lime Wedges, Optional For Garnish
- Chopped Cilantro (optional, For Garnish)
Preparation
Note the recipe also requires inactive brine time of at least 30 minutes, up to 4 hours.
Add the brine ingredients into a medium bowl and mix until the salt and sugar dissolve. Place the pork chops in the brine and refrigerate for at least 30 minutes, or up to 4 hours.
Once it has brined, slice the pork into thin pieces, roughly 1/8th inch thick against the grain.
Add the vegetable oil to a cast iron pan or wok over high heat. Add the pork, and cook for 5 minutes, or until browned. Add the carrot, and cook for 3 minutes, or until softened. Add the garlic, and cook for another minute.
Add the eggs, and fold until scrambled. Add the rice and fish sauce, gently folding the rice into the mixture, for about 4 minutes. Add the tomatoes, green onions and a squeeze of lime juice, and cook for another 2 minutes. Serve immediately with cilantro and lime wedges as garnish.
