If you’re craving a tasty, satisfying meal that’s ready in under 30 minutes, this Thai Shop-house Pork Fried Rice is your go-to. This quick stir-fry brings together tender pork, crisp veggies, and fluffy rice, all cooked up with the perfect balance of salty, tangy, and savoury flavours. It’s a great way to use up leftover rice and turn it into a flavour-packed dinner in no time! Plus, with the rich umami of fish sauce and the smoky depth of Thai soy sauce, every bite is a delicious experience.
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2 tbsp vegetable oil, plus 1 tsp extra
1 onion, cut into wedges
3 garlic cloves, roughly chopped
150g thinly sliced pork scotch or loin fillet
150g Chinese broccoli (gai lan), cut into roughly 4cm long pieces
½ small tomato, cut into wedges
2 eggs
4 tsp fish sauce
2 cups cooked rice (day-old rice works best)
1 tbsp Thai soy sauce
½ tsp sugar
⅛ tsp ground white pepper
Cucumber slices, to serve
Lime wedges, to serve
Chilli Fish Sauce (Prik Nam Pla):
¼ cup fish sauce
3 spicy Thai chillies, finely sliced
1 garlic clove, finely sliced
2 tsp lime juice
- Combine the fish sauce, Thai chillies, garlic, and lime juice in a small bowl. Stir well to combine, then set aside.
- Crack the eggs into a small bowl , add 1 teaspoon of fish sauce, and whisk until just combined.
- Heat the vegetable oil in a wok over high heat. Once the oil is hot, add the onion and stir-fry for about 30 seconds. Add the garlic and sliced pork, stir-frying for 2-3 minutes or until the pork is nearly cooked through. Toss in the Chinese broccoli and continue to stir-fry for another 3 minutes, or until the pork is cooked and the veggies are tender but still crisp. Add the tomato and toss for another for half a minute until the tomato is starting to soften slightly.
- Push the pork and veggies to the side of the wok. Pour the whisked eggs into the empty space and allow them to cook for a minute. Once set, scramble the eggs with the pork and veggies.
- Add the cooked rice, Thai soy sauce, fish sauce, sugar, and white pepper. Stir-fry everything together, breaking up any clumps of rice and ensuring all the ingredients are well combined.
- Divide among serving plates. Serve with cucumber slices, lime wedges, and drizzle with the chilli fish sauce for an extra punch of flavour.
