Thai Shrimp Paste Fried Rice with Sweet Pork
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Ingredients
Sweet Pork: |
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4 taels (160 grams) pork meat, shredded |
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1 tbsp palm sugar |
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2 tsp sweet soya sauce |
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2 tbsp fish sauce |
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100 ml water |
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Garnish: |
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Cucumber slices |
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Chopped bird’s eye chili |
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1 lime |
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Fried Rice: |
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1 egg, beaten |
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300 grams cooked rice |
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2 tbsp shrimp paste, 2 tbsp warm water, 2 shallots, sliced |
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1 tbsp light soya sauce, 1 tbsp chopped spring onion |
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Method
1 | 1. Sweet Pork: Heat 1 tablespoon oil and stir-fry the pork until light brown in colour. Add the palm sugar, sweet soya |
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2 | sauce, fish sauce and 100 ml water. Leave to cook over low heat until the sauce is syrupy like and coating the pork |
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3 | shreds evenly. Remove and keep aside. |
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4 | 2. Fried rice: Dissolve the shrimp paste with warm water. |
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5 | 3. Fry the beaten egg with 1 tablespoon oil into thin egg sheet. Remove from wok and shred. |
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6 | 4. Heat 2 tablespoons oil in the wok and fry the shallots over low heat until light brown. Add the shrimp paste and then |
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7 | the rice, stir-fry until well heated up. Drizzle with the light soya sauce, add the spring onion and mix well. |
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8 | 5. Arrange the rice on a serving plate and serve with the sweet pork. Garnish with the egg shreds, cucumber, chili and |
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9 | lime. |
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