Thai Flavored Fried Rice
For this recipe you may use cooked meat instead of fresh and just treat it like fresh meat as far as marinating is concerned. In fact, I made up this dish when we had leftover Thai Chicken Pandan my wife had made. So she deboned the chicken to which we added the beef, pork and marinade.
1/4 kilo of fatty beef
1/4 kilo of pork tenderloin
1 tablespoon of sesame oil
3 red hot chilies chopped with seeds
1 tablespoon of Thai fish sauce
1/3 cup of lemon juice, fresh or bought very tart lemonade
salt and pepper
1 to 3 cups steamed rice (cooled)
1 head of garlic (peeled for mashing)
1 large thumb of ginger root (peeled for mashing)
3 red hot chilies (chopped with seeds)
peanut oil
1 cup of lemonade (not from concentrate)
1/4 cup Thai fish sauce
salt
3 eggs
1 tablespoon of sesame oil
chopped leeks
chopped wansoy
Marinate overnight about 1/4 kilo of fatty beef and about 1/4 kilo of pork tenderloin. In a bowl mix together the meat (whole) a tablespoon of sesame oil, 3 red hot chilies chopped with seeds, a tablespoon of Thai fish sauce, 1/3 cup of lemon juice, fresh or bought very tart lemonade, salt and pepper.
The next day…
Prepare rice ahead of time so that it cools by the time you start cooking.
Cut up meat into tiny bite size.
Mash together 1 head of garlic, 1 large thumb of ginger root, 3 red hot chilies.
In a wok, fry mashed spices in peanut oil until brown. Mix in chopped meat, add more peanut oil, fry until about half cooked. Pour in about a cup of lemonade (not from concentrate), 1/4 cup Thai fish sauce, salt. Braise until most of liquid is evaporated. Make sure that there is some liquid left and has formed into a semi-thick sauce. Add the rice in and mix thoroughly. Make an opening in the center of the wok to fry 3 eggs. When eggs are cooked with a very runny yolk, add in 1 tablespoon of sesame oil, chopped leeks and wansoy. Mix throughly the rice, leeks, wansoy and fried eggs until smoking (about two minutes). Serve.
This may certainly be eaten by itself, but we’ve tried it with a bland roasted lamb and it seemed like the perfect combination.