The original Thai brought this dish from China, and it quickly became a favorite family dish— with Thai touches, of course. It is good for using up leftovers because a variety of vegetables and meats or shrimp can be substituted. Although fried rice is often served as a breakfast or lunch dish, it can become a party dish by adding 2 tbsp. of curry powder. The curry mixture includes turmeric, which colors food yellow. The Thai consider yellow to be a party or celebration color.
4 tbsp. vegetable oil
1/2 medium onion, peeled and chopped
1 lb. pork loin, thinly sliced*
1 clove garlic, finely chopped
1 tomato, sliced into 8 wedges
2 green onions, thinly sliced
1 tbsp. fish sauce (or soy sauce)
1 tsp. sugar
1/2 tsp. pepper
1/2 tsp. cayenne pepper (optional)
4 c. cold cooked rice
1. In a small bowl, beat eggs well.
2. In a large skillet or wok, heat 1 tbsp. oil over medium heat for 1 minute. Add beaten eggs and scramble them. Place eggs on a plate and set aside.
3. Clean skillet or wok. Heat 3 tbsp. oil over medium heat for 1 minute. Add onions, pork, and garlic and stir well. Cook, uncovered, for 2 minutes, stirring occasionally.
4. Add tomato and green onions and cook, stirring occasionally, for 2 minutes, or until tomatoes soften.
5. Add fish sauce, sugar, pepper, and cayenne pepper and stir well.
6. Add rice, breaking apart any clumps. Mix well and cook, uncovered, for 6 to 8 minutes, or until heated through.
7. Add scrambled eggs and mix well.
Preparation time: 15 minutes
Cooking time: 15 minutes
* To turn this recipe into a quick meatless meal, substitute 1 package firm tofu for pork. Cut tofu into 1/2 1-inch sticks and fry in the hot oil before scrambling the eggs in Step 2. Substitute soy sauce for the fish sauce.