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Thai style pork and rice stir-fry

Name: Thai style pork and rice stir-fry
Yield: 4
Ingredients: 60ml peanuts; 1 red onion, sliced; 2 long red chillies, nely chopped, plus extra to serve; 20.00 ml finely grated ginger; 3 garlic cloves, crushed; 500g pork mince; 75g curry paste; 40.00 ml fish sauce; Juice of 1 lime; 20.00 ml grated palm sugar or brown sugar 2 bunches broccolini, trimmed, blanched, chopped; 300g jasmine rice; 1/2 bunch Thai basil leaves, plus extra leaves to serve; 4 eggs

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by Valli Little

delicious. team

Aug 16, 2016

It's the mid-week staple you love to hate, but mince is hotter than ever. This Thai-style fried rice with pork and egg will help you beat the daily grind.

1/4 cup (60ml) peanut or sunflower oil
1 red onion, sliced
2 long red chillies, nely chopped, plus extra to serve
1 tbs finely grated ginger
3 garlic cloves, crushed
500g pork mince
1/4 cup (75g) Massaman curry paste
2 tbs fish sauce
Juice of 1 lime
1 tbs grated palm sugar or brown sugar 2 bunches broccolini, trimmed, blanched, chopped
1 1/2 cups (300g) jasmine rice, cooked according to packet instructions
1/2 bunch Thai basil leaves, plus extra leaves to serve
4 eggs

Method

1.

Heat 2 tbs oil in a wok over medium-high heat. Cook onion, chilli, ginger and garlic, stirring, for 1 minute or until fragrant.
2.

Add pork and cook, breaking up with a spoon, for a further 3-4 minutes until slightly browned. Add curry paste and cook for a further 1 minute or until fragrant.
3.

Add fish sauce, lime juice and palm sugar, and cook for a further 2-3 minutes until liquid has evaporated. Toss through broccolini, rice and Thai basil. Remove from heat.
4.

Heat remaining 1 tbs oil in a frypan over medium-high heat. Crack eggs into pan and fry for 1-2 minutes until whites are cooked or until cooked to your liking.
5.

Divide pork mixture among bowls, top with egg extra basil and chilli to serve.