Khao Pad Mu (fried rice with pork)

Category: Dishes from cereals and flour products
Kitchen: thai
Khao Pad Mu (fried rice with pork)

Ingredients

rice 300 gr.
water 350 gr.
pork 400-500 gr.
Sweet pepper 2 pcs.
a tomato 2 pcs.
green beans 200 gr.
egg 1 PC
greens (dill, parsley)
garlic large head floor
spices (black, hot and sweet peppers)
sunflower oil for frying
soy sauce lot

Cooking method

  • Cut the meat into 1.5-2 cm cubes and marinate in soy sauce for half an hour. You can also add pepper or other spices there.
  • Pour rice with water into a slow cooker. Do not salt! Set the "rice" program, leave the cooking time for 28-30 minutes.
  • Cut sweet peppers (I took one red and one yellow - for beauty) cut into strips, tomatoes into small slices or half-slices. It is important to prepare the vegetables in advance, during the frying process you will not have time for this.
  • Next, we start frying. It is best to use a wok, but a thick-walled cast iron or thin-walled pan will do.
  • Heat oil in a skillet. It is not worth saving it, otherwise you will not get golden fried rice. All cooking takes place over high heat.
  • Squeeze the garlic into the oil. Fry until light golden brown or until aromatic.
  • Put the meat in the pan. Fry until tender.
  • Then send rice, mix with meat. Drizzle with soy sauce - it will add crunchiness and replace salt in this dish. Stir occasionally for about 3 minutes or until rice is browned until golden brown.
  • Pour vegetables into the pan. Fry, stirring occasionally, until vegetables are tender.
  • Move the entire mixture slightly to the side and break the egg into the pan. Mix. It should be evenly distributed in flakes.
  • Sprinkle with finely chopped herbs. Add spices to taste.
  • Serve with sliced ​​fresh cucumber and lime wedge.
  • Aroi poppy poppy (very tasty)!

Time for preparing:

1 hour

Cooking program:

rice

Note

I placed this recipe in the multicooker section only because I cooked rice in it. Everything else is cooked in a pan.

Rada-dms
What a cool recipe! bookmark! Thank you !
Lo_yve
Rada-dms, always happy) try it, it's really tasty and simple enough)
Rada-dms
Lo_yve, I periodically cook something in the Asian spirit, since I know it firsthand, but here such good proportions are offered that the rest of my family will also help to join
Lo_yve
Rada-dms, I hope that I did not confuse anything with the proportions ... I cooked more than a week ago and am very afraid that I remembered something wrong. If you do, sign off on the result.
zhariks
The proportions are generally inadequate. I didn't even fit into a large WOK (28 cm), I had to use half of the vegetables for salad. Naturally, frying such a quantity of products is unrealistic. As a result, no "golden toasted rice", but rice porridge with meat and vegetables.
The rice variety is not specified - the volume of different varieties may differ significantly. Well, the amount of soy sauce "a lot" is also not serious. With my "a lot" it also turned out to be quite unsalted porridge. Moreover, this porridge is more than 3 liters.
Lo_yve
Well, I don't know ... I do it with approximately the same proportions. I cook often, a couple of times a month for sure. Recently, I don’t bother at all, for a pound of meat I take 2 faceted glasses of rice (up to a strip) and some frozen vegetable mixture (400-500 g) + optionally tomatoes, carrots, onions. Everything fits and is fried. Maybe your vegetables were very large?
I do not understand rice varieties.Regular long. I did not notice much difference in cooking. To avoid porridge, it is better to slightly undercook the rice. This is not in the recipe, I apologize, I came to this later with experience.
There is a lot of soy sauce. According to your taste. I can't imagine how much it will be normal for your taste and how many grams I pour. I pour from a large bottle by eye. And by the way, Thai cuisine for our European taste is not salty. This is treated by adding the same soy sauce to the plate. So it's not a problem at all

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