Prep 15 mins
Cook 15 mins
- 1 cup long-grain rice
- 3 tablespoons vegetable oil
- 1 onion, chopped
- 1 tablespoon chopped garlic
- 4 ounces pork, cut into small cubes
- 2 eggs, beaten
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1⁄2 teaspoon sugar
- Cook the rice in boiling salted water for 11 minutes.
- Heat the oil in a wok or frying pan.
- Add the onion and garlic.
- Cook the onion and garlic for 2 minutes, then add the pork and stir-fry until it is cooked.
- Add the eggs and cook until scrambled into small lumps.
- Add the rice and continue to stir and toss, to coat it with the oil and prevent it from sticking.
- Stir in the fish sauce, soy sauce, and sugar and mix well.
- Continue to fry until the rice is thoroughly heated.
This is FANTASTIC! So easy, it smells heavenly, it goes together in no time flat, and it's the perfect way to use up a little bit of pork, like the one pork chop you didn't use, that kind of thing... it really stretches it, too, and makes a generous amount of fried rice. I've never used the fish sauce, and it still tastes great. I've made this lots of times, and it turns out perfect every time. Thanks, ToriS, for a great recipe! (I hope this review isn't full of typos, the new font size & color are so dinky & faint, it's hard to proofread! I should have posted a review before the Valentines Day Massacre, ha!)
I was disappointed with this dish. The rice turned out too soft and the fish sauce overwhelmed the dish. The fishy taste lingered all night!
Forgot to rate recipe. % stars for sure