Fried Rice…Thai Style!


A can of ground cinnamon is shown.Fried rice is one of my favorite dishes.  It’s quick, cheap and delicious.  As part of a culinary lesson, it demonstrates basic rice cookery, knife and sauté skills, and the balancing of flavors, colors and textures.  And, as with any stir-fry, mise en place, having everything ready to cook, is very important.

Fried Rice

  • 2 tablespoons oil, for frying
  • 1 clove garlic
  • 1 each eggs
  • 4 ounces pork loin, 1″ pieces
  • ½ teaspoon salt, coarse
  • ½ teaspoon pepper, black, to taste
  • ⅓ cup onion, diced, small
  • ⅓ cup carrot, cut brunoise
  • ⅓ cup broccoli, diced, small
  • 1 teaspoon sugar
  • 1 ½ cups rice, cooked, (about 8 oz.) cooled
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 2 each green onion, white and green parts, sliced
1.Heat the Pan: Over a medium flame, heat a large saute pan or wok.
2.Saute the Garlic: Add oil to the hot pan and add the garlic. Cook the garlic until lightly golden.
3.Scramble the Eggs: Add the eggs to the garlic and oil and scramble softly.
4.Saute the Pork: Increase the flame and brown the pork. Season the pork with about a 1/4 tsp of salt and some pepper.
5.Add the Carrot and Onion: Increase the flame to high and saute the carrots and onion. Season again with another 1/4 tsp. of salt and some sugar.
6.Add the Rice: Over a low flame, add the rice and fold into the other ingredients. Sauté until all ingredients are well incorporated. Add soy sauce and remaining sugar. Sauté for 5 minutes. Adjust salt, sugar and soy sauce as needed.
7.Finish: Fold in green onions and serve immediately.