This Thai pork fried rice is a delicious meal your family will love and comes together in just 20 minutes.
Why We Love This Recipe
Thai pork fried rice (khao pad moo - ข้าวผัดหมู) is super quick and easy to put together. It's got pretty much everything you need in a meal, the carbs, the protein and the greens!
When you make your own fried rice, you can control the type and the amount of oil that goes into it so this is a healthier and better choice than any Chinese takeout. The perfect breakfast, lunch or dinner.
If you want something to go along with this Thai fried rice, go with my Thai egg soup (Khai nam - ไข่น้ำ) or Thai-style potato soup with chicken and drinks like Thai milk tea (cha yen) and Thai pink milk (nom yen).
Video Tutorial
Ingredients
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
Ingredient Notes:
Rice: Use cold cooked long grain rice. It's the best kind of rice for this recipe.
Sweet soy sauce: The sweet soy sauce only adds a bit of flavor. Mostly it is used in Thai fried rice to achieve the gold or brown color.
Step-by-step Instructions
Step 1: Heat the oil in a wok over medium heat.
Step 2: Once the oil begins to bubble, add the garlic and fry with a spatula for 1 minute.
Step 3: Add the pork to the wok and mix with the garlic. Fry until almost done.
Step 4: Use the spatula to move the pork to one side of the wok and crack and drop the eggs straight into the empty side of the wok.
Step 5: Scramble the eggs and break them into pieces.
Step 6: Add the cooked rice to the wok.
Step 7: Add the collards.
Step 8: Pour the sweet soy sauce over the rice and collards.
Step 9: Add the soy sauce to the wok.
Step 10: Toss everything together. Make sure that the sauces are well-spread. Fry until the rice is gold and collards wilted and serve immediately.
Tips
When making this fried rice, go for cold cooked rice so your fried rice doesn't come out mushy.
Serving and Storage
Thai pork fried rice is best enjoyed when hot and accompanied by the amazing prik nam pla (Thai fish sauce with chilies) pictured above.
On top of that, I like to squeeze a wedge of lime before mixing everything together with a fork and spoon (yeah, fork and spoon, that's how we do it).
This Thai fried rice keeps well in the refrigerator or freezer in airtight containers. Simply reheat in the microwave for about 2-3 minutes.
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📖 Recipe
Thai Pork Fried Rice | Khao Pad Moo | ข้าวผัดหมู
Ingredients
- 3 tablespoons oil
- 4 cloves garlic smashed
- 4 cups steamed rice
- 250 grams pork cut into pieces
- 2 eggs
- 150 grams collards
- 4 tablespoons soy sauce
- 1 tablespoon sweet soy sauce
Instructions
- Heat the oil in a wok over medium heat.
- Once the oil begins to bubble, add the garlic and fry with a spatula for 1 minute.
- Add the pork to the wok and mix with the garlic. Fry until almost done.
- Scramble the eggs and break them into pieces.
- Add the cooked rice to the wok.
- Add the collards.
- Pour the sweet soy sauce over the rice and collards.
- Toss everything together. Make sure that the sauces are well-spread. Fry until the rice is gold and collards wilted and serve immediately.
Video
Notes
- When making this fried rice, use cooked cold rice so the fried rice does not come out mushy.
- Thai pork fried rice is best enjoyed when hot and accompanied by the amazing prik nam pla. Make sure you serve it with this condiment and lime wedges, and mix everything together with the fried rice to achieve the authentic Thai fried rice taste.
- This Thai fried rice keeps well in the refrigerator or freezer in airtight containers. Simply reheat in the microwave for about 2-3 minutes.