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canola oil shallots chilies fish sauce sugar whole limes fresh mint rice powder butter Jasmine rice salt eggs
Viewed: 58 - Published at: 2 years agoIngredients
- 2 Tablespoons Canola Oil
- 1-1/4 pound Ground Pork
- 2 whole Shallots, Minced
- 3 whole Thai Chilies, Minced, More Or Less To Taste
- 3 Tablespoons Fish Sauce
- 1/2 Tablespoons Palm Sugar
- 2 whole Limes, Juiced
- 1/2 cups Fresh Mint, Torn
- 1/4 cups Thai Basil
- 1/3 cups Toasted Rice Powder
- 3 Tablespoons Unsalted Butter
- 4 cups Cooked And Cooled, Jasmine Rice
- 1 teaspoon Salt To Taste
- 6 whole Eggs, Cooked Sunny Side Up (optional)
Method
- Add oil to a large skillet and warm it to a medium high heat. Once oil is heated, add ground pork.
- Once pork is nicely cooked, add shallots, chilies, fish sauce, palm sugar, lime juice, mint, basil, and toasted rice powder. Stir and cook for about 4 minutes.
- Remove mixture from skillet and place into a bowl. Now let's start on the fried rice.
- Wipe out the skillet and place back on the stove over medium heat. Add butter and cook until it gets nice and bubbly but not browned. Add cooled rice and, using a wooden spoon, gently stir and press down, breaking up the rice. Once rice softens a bit and begins to steam through, raise the heat a bit and add in the Thai larb. Gently mix, caramelizing the rice and larb. Taste and season with salt. When you are ready to serve, place in serving bowls, and serve with a nicely fried egg on top, if you desire.
