This recipe comes from “Thailand, The Cookbook”, published by Phaidon. One of the things that drew me to this book, outside of the recipes, are the National Geographic style photographs of Thailand throughout it’s covers. In any case, the book claims this dish feeds two, but I think it would easily feed four. You be the judge. As usual I find a recipe that sounds worthy to serve, then use whatever we have in the house and fridge to accomplish my goal. Here, I didn’t have Chinese kale so I used a baby Napa cabbage that we had, and where it calls for onions, I used the last leek that we had available. And, I wish I could tell you I popped open a stellar bottle of Chablis or Riesling to accompany our meal, but I didn’t. I just kept working away at my bottle of Courtney Benham, Vin D’Eliza. Sometimes you just gotta do what you just gotta do! Enjoy!
1/2 cup (125 ml) vegetable oil
2 garlic cloves
5 oz/150g pork loin or shoulder, cut into thin pieces (I used thin cut chops)
3 cups (525g) cooked jasmine rice
1 1/2 Tbsp. soy sauce
1 Tbsp. oyster sauce
1/2 tsp. granulated sugar
1 cup coarsely chopped Chinese kale
1/3 cup sliced onions
1 tomato, cut into small wedges
1 cucumber, peeled and sliced
Heat the oil in a wok over high heat, add 2 of the eggs, one at a time, and fry for 2 minutes. Remove, cover to keep warm, and set aside.
Drain all but 2 Tbsp. oil from the wok and reduce the heat to medium. Add the garlic and stir-fry for 1 minute until fragrant, then add the pork and stir-fry for 2-3 minutes until cooked. Add the remaining egg, gently beat, and cook for 40-50 seconds until the egg is lightly cooked. Add the rice and stir-fry for another 1 minute until well mixed, then season with the soy sauce, oyster sauce, and sugar and stir-fry for another 2 minutes until well combined. Add the kale, onions, and tomato wedges and stir-fry for 1-2 minutes.
To serve, place the rice on serving plates, top with a fried egg, and arrange the cucumber and lime wedges on the side.