Fried rice is of course available in many variations. This is one we picked up at the Opium Bar in Bangkok, which has been noticed by the Michelin guide. A bit unconventional, very good!
4 servings
Ingredients
Smoked side pork, approx. 350 gr
4 servings of cooked rice
2-4 shallots, depending on size
Chives, a bunch
2 tbsp nam pla sauce
1 tbsp glutamate
0.5 squeezed lime
Description:
- Dice the pork into centimeter-sized cubes.
- Sort out the pieces with only fat and put in a cold wok.
- Turn on low-medium heat and render the fat out of the cubes. This takes a number of minutes.
- Meanwhile, slice the onion.
- Lift out the remaining pork pieces with a slotted spoon and discard. Save the fat in the wok.
- Add the shallots and fry golden in the fat.
- Add the unused pork and almost finish frying.
- Add the rice and mix around.
- Add the Nam Pla sauce and mix.
- Add the glutamate and mix.
- Add the chives and mix.
- Squeeze over lime and mix.
- Ready to serve.
Pairs with:
A Singha or Chang is perfect.