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Thai Larb Fried Rice Recipe

Thai Larb Fried Rice

Dax Phillips
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Cuisine Thai
Servings 6

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

Instructions
 

  • 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.