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Thai Pork Fried Rice

A quick and easy comfort food dish that combines tender pork, fragrant garlic, vibrant vegetables, and flavorful rice for a culinary experience that evokes feelings of home.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Fried Rice
  • 3 tablespoons oil Use a neutral oil like vegetable or canola, or try sesame oil for extra flavor.
  • 4 cloves garlic Smashed; fresh garlic is key for that beautiful aroma.
  • 4 cups steamed rice Day-old rice works best for fried rice; it's less mushy.
  • 250 grams pork Cut into pieces; tender cuts like pork shoulder or loin are best.
  • 2 eggs eggs Ensure they are at room temperature for even cooking.
  • 150 grams collards Feel free to substitute with bok choy, spinach, or any green you like.
  • 4 tablespoons soy sauce A must for that savory punch.
  • 1 tablespoon sweet soy sauce Optional, but adds essential sweetness.

Method
 

Cooking Instructions
  1. Heat the oil in a wok over medium heat. When the oil begins to shimmer and bubble slightly (about 1-2 minutes), you’re ready for the next step!
  2. Add the garlic. Sauté the smashed garlic cloves using a spatula for about 1 minute until fragrant. (Watch closely; we don't want burnt garlic!)
  3. Cook the pork. Add the pork pieces to the wok. Sauté for 4-5 minutes until they are almost done, turning occasionally to cook evenly.
  4. Scramble the eggs. Move the pork to one side of the wok using your spatula. Crack the eggs into the empty side, and scramble them for about 1-2 minutes until fully cooked.
  5. Combine the rice. Add the steamed rice to the wok, breaking apart any clumps as you mix it with the eggs and pork.
  6. Add the collards. Toss in the green collards, stirring to combine everything.
  7. Season. Pour the sweet soy sauce over the mixture, followed by the soy sauce. Toss everything thoroughly until well combined and evenly coated in sauce.
  8. Final touches. Stir-fry for an additional 2-3 minutes, ensuring the rice turns a lovely golden hue and the collards are wilted but still vibrant.
  9. Serve immediately. Plate and enjoy your Thai Pork Fried Rice hot, garnished with scallions or cilantro if desired.

Notes

Cook the rice a day ahead; day-old rice dries out slightly and makes for perfect fried rice. Don't overcrowd the wok, as this can cause steaming instead of frying.