Thai Larb Fried Rice

Have you ever made, or tried Thai larb? Some refer to it as laap, lap, lahb, but I’ve always know it as larb. Regardless, it could possibly be one of my favorite Thai dishes, and it’s one I make quite a bit, probably because of the fresh herbs, and the overall flavor profile. It’s everything you expect in a great Thai dish. It’s sweet, sour, and spicy, and it’s a dish that my kids really love, maybe because they get to eat with their hands, wiping up the larb with sticky rice. I’ve done a bunch of different things with larb such as larb quesadillas, shrimp larb, and even larb bao, only to name a few, but this time I wanted to actually combine the rice and the larb together to make this awesome Thai larb fried rice.

Thai Larb Fried Rice Recipe
Thai Larb Fried Rice Recipe

Whether you go straight for the larb recipe, or fry in your rice, I guarantee you will love this recipe. Let’s just say my oldest devoured most of the entire fried rice, it was that good.

Let’s get started.

Ingredients:

  • 1 1/4 lb ground pork
  • 2 tbsp canola oil
  • 2 shallots, minced (approximately 3 tbsp)
  • 1/3 cup of toasted rice powder
  • 2-5 Thai chile peppers, minced (spice to your liking)
  • 3 tbsp fish sauce
  • 1/2 tbsp palm sugar, or regular sugar
  • 2 whole limes, juiced
  • 1/2 cup fresh mint
  • 1/4 Thai basil
  • 4 cups cooked jasmine rice
  • 3 tbsp unsalted butter
  • Sunny side up egg, per serving (optional)
  • salt, to taste

Add the oil to a large skillet and warm it to a medium, high heat. Once the oil is heated, add in the ground pork.

Once the pork is nicely cooked, add in the shallots, chilies, fish sauce, palm sugar, lime juice, mint and basil, as well as the toasted rice powder. Give this a good stir, and cook for about another 4 minutes.

Remove the mixture from the skillet and place into a bowl. Now let’s start on the fried rice portion.

Wipe out the skillet, and place back onto the stove on medium heat. Add in the butter, and cook until it gets nice and bubbly, but not browned. Add in the cooled rice, and using a wooden spoon, gently stir, and press down, breaking up the rice. Once the rice softens a bit and begins to steam through, raise the heat a bit, and then add in the Thai larb. Gently mix, caramelizing the rice and larb. Once you have a nice fried rice, taste and season with any salt. When you are ready to serve, place in serving bowls, and serve with a nicely fried egg, if you desire.

Thai Larb Fried Rice Recipe
Thai Larb Fried Rice Recipe

Garnish with roasted peanuts, fresh mint, and any additional Thai bird chili peppers if you desire.

Again, larb by itself is so tasty, but now when mixed with a fried rice, well let’s just say the game just got better. Did I mention that when you cut into the sunny side up egg and the yolk runs into the Thai larb fried rice? Whoa. It’s great.

If you are looking to change up your fried rice, or even try Thai larb, I would highly recommend this recipe. Hope you all enjoy!

Thai Larb Fried Rice
Author: 
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1¼ lb ground pork
  • 2 tbsp canola oil
  • 2 shallots, minced (approximately 3 tbsp)
  • ⅓ cup of toasted rice powder
  • 2-5 Thai chile peppers, minced (spice to your liking)
  • 3 tbsp fish sauce
  • ½ tbsp palm sugar, or regular sugar
  • 2 whole limes, juiced
  • ½ cup fresh mint
  • ¼ Thai basil
  • 4 cups cooked jasmine rice
  • 3 tbsp unsalted butter
  • Sunny side up egg, per serving (optional)
  • salt, to taste
Instructions
  1. Add the oil to a large skillet and warm it to a medium, high heat. Once the oil is heated, add in the ground pork.
  2. Once the pork is nicely cooked, add in the shallots, chilies, fish sauce, palm sugar, lime juice, mint and basil, as well as the toasted rice powder. Give this a good stir, and cook for about another 4 minutes.
  3. Remove the mixture from the skillet and place into a bowl. Now let’s start on the fried rice portion.
  4. Wipe out the skillet, and place back onto the stove on medium heat. Add in the butter, and cook until it gets nice and bubbly, but not browned. Add in the cooled rice, and using a wooden spoon, gently stir, and press down, breaking up the rice. Once the rice softens a bit and begins to steam through, raise the heat a bit, and then add in the Thai larb. Gently mix, caramelizing the rice and larb. Once you have a nice fried rice, taste and season with any salt. When you are ready to serve, place in serving bowls, and serve with a nicely fried egg, if you desire.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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