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Thai Pork Fried Rice

A quick and satisfying dish featuring tender pork, fluffy rice, and vibrant vegetables, all balanced with savory soy sauces, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 tablespoons vegetable oil Peanut oil is recommended for its flavor.
  • 4 cloves garlic, smashed Adjust based on garlic preference.
  • 4 cups steamed rice Preferably day-old for best texture.
  • 250 grams pork, cut into small pieces Pork shoulder or tenderloin works well.
  • 2 eggs eggs Room temperature for quick scrambling.
  • 150 grams collards, chopped Substitute with spinach or kale if preferred.
  • 4 tablespoons soy sauce Low sodium for a healthier option.
  • 1 tablespoon sweet soy sauce Or kecap manis for extra sweetness.

Method
 

Preparation
  1. In a wok, heat the 3 tablespoons of oil over medium heat until the oil shimmers slightly.
  2. Add the 4 smashed cloves of garlic and stir-fry for about 1 minute until fragrant but not browned.
  3. Add the 250 grams of pork to the wok. Stir to combine with the garlic, frying for about 4-5 minutes until nearly cooked through.
  4. Push the pork to one side and crack the 2 eggs into the empty space, scrambling for about 1-2 minutes until just set.
  5. Add the 4 cups of steamed rice and 150 grams of collards, stirring together for about 2-3 minutes until collards wilt.
  6. Drizzle the 1 tablespoon of sweet soy sauce followed by the 4 tablespoons of soy sauce over the rice mixture, tossing to combine.
  7. Fry until the rice is golden and collards are wilted, about 3-4 minutes. Serve immediately while hot.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water.