Prep 15 mins
Cook 12 mins
A spicy cousin to the Chinese classic. You can throw in some peanuts for added crunch if you wish. :)
- 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
- 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.
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).
Another winner - served this for lunch with stir fried veggies MMmm. Started of with ice cold melon slices and ended the meal with chimese tea and custard tarts. I cut back on the cilantro and increased the heat to 6 chili peppers. Sue I do enjoy your recipes! Thanks
This was a great stir fried rice! Loved the chilis which provided just the right zip. Saw this reviewed today and was looking for a recipe to use left over teriyaki steak so I did make some subs. I halved the recipe and replaced all the meats with about 8 ounces of the steak, however, I left the sauce/ketchup mixture measurement the same (four Tbs alltogether). I used brown rice because that's all I had and added about 1/2 cup frozen peas at the end. The cilantro sealed the deal on this one. Can't wait to have the leftovers.