Recipe by Sue Lau
A spicy cousin to the Chinese classic. You can throw in some peanuts for added crunch if you wish. :)
Top Review by ChrisMc
Very easy to make - I did all my chopping, then had each group of ingredients to be added at once in a single bowl. It didn't seem as though the fish sauce, ketchup, and peppers would add enough flavor, but I was suprised at how tasty it was - although the cilantro adds quite a bit of flavor as well. I added some extra peppers, and served it with soy sauce and Tabasco (although you don't need much, and I would make sure to try it before adding extra seasoning).
- 4 tablespoons vegetable oil
- 2 eggs, lightly beaten
- 1 onion, finely chopped
- 1 1⁄2 teaspoons minced garlic
- 1 lb boneless pork loin, cut into julienne strips
- 1⁄2 lb shrimp, cleaned and deveined
- 1 (6 1/2 ounce) can lump crabmeat, flaked
- 1⁄2 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fish sauce
- 4 Thai red chili peppers, minced
- 2 tablespoons ketchup
- 4 cups cold cooked rice
- 1⁄2 cup chopped green onion
- 1⁄4 cup chopped fresh cilantro
Directions See How It's Made
- Heat 2 tbsp.oil in wok and stir-fry the eggs, scrambling them.
- Remove from wok and set aside.
- In same wok, heat remaining oil and fry onion and garlic until tender; add pork, salt, pepper, fish sauce, chilies, and ketchup.
- Stir-fry for 2-4 minutes, or until pork looks done.
- Add shrimp and crab and continue stir-frying for another 3 minutes; add egg and rice.
- Cook, stirring well, for another 2 minutes; fold in green onion and cilantro just before serving.