Photograph of the finished Khao pad moo

Thailand · Cơm chiên Thái thịt heo

Khao pad moo

25 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Steamed rice Steamed rice 1.8 lb
  • Photograph of Pork Pork 11.3 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Garlic Garlic 1.1 oz
  • Photograph of Onion Onion 4.2 oz
  • Photograph of Tomato Tomato 4.2 oz
  • Photograph of Fish sauce Fish sauce 2 ⅔ tbsp
  • Photograph of Soy sauce Soy sauce 1 ⅓ tbsp
  • Photograph of Sugar Sugar 0.4 oz
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Lime Lime 1
  • Photograph of Oil Oil ¼ cup

Method

  1. 1 Use leftover rice that has been left overnight, then loosen the grains to prevent them from sticking together when frying.
  2. 2 Sauté minced garlic in oil for 1 minute, then add thinly sliced pork and stir-fry over high heat for 3 minutes.
  3. 3 Push the meat aside, crack the eggs into the mixture, beat until well combined, then mix in just as the eggs begin to set.
  4. 4 Add the rice and stir-fry over high heat for 4 minutes, then season with fish sauce, soy sauce, and sugar around the edges of the pan.
  5. 5 Add the onions and tomato wedges, stir-fry quickly for 2 minutes, then sprinkle with chopped scallions.
  6. 6 Serve in a bowl, and garnish with a squeeze of lemon before eating.

With an appliance

  • Oven 26 min

    Replace step 4: spread the rice (after mixing with meat and eggs) onto a hot baking tray, bake on the top rack at 220 degrees for 7 minutes, flip and rotate the tray at the 4th minute; step 5 continues mixing the vegetables in the pan for 2 minutes.

Start cooking