February 19, 2016
This stir fry doesn’t contain all the typical vegetables that you would normally find in Thailand, but it has the essence and flavors that remind me of my time in Chae Son. The best part is that you can add or take out just about anything in this dish so long as you keep the flavor enhancers in here like the fish sauce, soy sauce, basil, onion, garlic, and lime. You can also make it as spicy (or not) as you like it!
1Poor the rice into the pot or rice cooker. Rinse rice until the water is clear. Add about another cup or so of water to the pot (water should be double the rice – or if the rice hits my finger’s first knuckle, water will reach my finger’s second knuckle).
2Turn on rice cooker or place pot on high heat until the water boils, then turn down heat so water simmers. Cover the rice and cook for about 20-25 minutes until rice is tender and there is no more water.
3Place vegetable oil in a large skillet or frying pan. Heat on medium eat.
4Add onions and sauté until tender (about 3-4 minutes).
5Add garlic and sauté until fragrant (about 30 seconds).
6Add meat and cook until browned.
7Add all the eggs, some fish sauce and soy sauce (about a tablespoon each). Scramble the eggs until cooked and throughout the dish.
8Add the broccoli and red bell peppers, thoroughly combine with meat and cook until tender.
9Add bamboo shoots, water chestnuts, and Thai chilies. Saute until heated through and thoroughly mixed into the dish.
10While the last of the vegetables are cooking, chiffonade the basil (do this last so the basil doesn’t bruise and look ugly).
11Add basil and lime juice, mix throughout.
12Serve pork stir fry on top of rice.