Thai style Basil Pork and Egg Fried Rice – Yeeehaaaa!!!

A very lazy day was being had this Saturday so let’s do dinner me thinks. We had been out for lunch at hawker – more on that in the next blog. I had thoughts of this very spicy basil and pork dish I have had in Thailand before. He comes a version of that type of dish, including one version for Amy and the less chili tolerant and one for Ollie and I – yep bum burner time.

For the rice to do enough for 6 as we did (even Jude had some of the rice);

• 3 cups of cooked rice – just still warm, but not boiling hot
• 2 knobs of butter
• 3-4 tablespoons of soy sauce
• 4 finely chopped garlic cloves
• White pepper – good pinch
• 4 beaten eggs
• Olive oil

Easy peasy but amazing outcome.

Heat the oil and butter and add in the rice and garlic, get it a sizzling and browning in and add in soy, pepper. Stir it round to make sure all coated and mixed well. Make a hollow in the rice and pour in the eggs. Let them cook for a while and then stir through the rice. Hey presto. Now taste test you want this quite salty so maybe a little more soy or sprinkle of salt.

Spoon all this in to a bowl. Pack it down and place a plate on top, flip that over and sandcastle style you have some beautiful presented rice. Maybe stick something green on top if you are feeling arty – coriander leaf of some shelter perhaps?

For the pork and basil, you will need;

• 2 packets of pork mince
• 3 finely chopped red onions
• 4 finely chopped garlic cloves
• 10 small re potatoes cut in to quarters and par-boiled in salt water until if you stab with a fork they fall off – drain
• 1 packet of pancetta
• 2 chili padi finely chopped and put in two tablespoons of soy sauce
• 3 tablespoons soy sauce
• 3 tablespoons fish sauce
• Pinch of salt and white pepper
• 2 packets of roughly chopped basil

Get your wok a ready – this is quick.

Oil in when the wok is hot. In with the mince, garlic and onions and fry that off until the pork is well done.

Add in potatoes, pancetta, soy, fish sauce, salt and pepper and let that stew away for a while. 5 minutes later you have finished, so stir in the basil and watch it wilt naturally in the heat of the dish.

Now as there is a lot of gravy I did actually use a slotted spoon so as not to have much liquid and served in a bowl. Now also what I did was have two portions – one I served for the girls with no chili padi and from Ollie and I, I added the chopped chili padi in soy. One not spicy, and one flipping spicy (loo roll in the fridge quickly Ollie!!!)

Yummo – enjoy this one. Was pretty damn simple and very effective outcome.

Enjoy folks…