Thai Stir-fried Drunken Rice
I discovered this delicious recipe in Talat Noi, a wonderful old Chinese neighbourhood in Bangkok. Amongst the dazzling skyscrapers, this low rise region of the city is packed with incredible old buildings, vibrant street art and insanely good food. I found a fabulous old lady cooking this dish early in the morning; apparently, it’s the perfect tonic for a hangover. The rice is mixed with surf and turf, and loads of chillies and Thai basil. Heaven.
Method
- Heat the oil in a wok over a high heat. Add the pork and onion and stir-fry for 1-2 minutes to sear, then add the prawns, squid and chilli and continue to stir-fry for 1-2 minutes until cooked through. Add the basil and mix well.
- Tip the cooked rice into the wok and stir-fry for 3-4 minutes until heated through. Push to one side and add the egg. Mix well and cook for 1-2 minutes, whisking occasionally, until just set and then mix the egg into the rice.
- Pour the light and dark soy, fish sauce and lime juice into the wok and mix well. Tip onto two serving plates and serve immediately with Sriracha.
Ingredients
Serves 2
1 tbsp vegetable oil
100g pork tenderloin, finely sliced
½ red onion, finely chopped
50g raw peeled king prawns
100g squid, cut into rings
½ red chilli, finely chopped
2 handfuls Thai basil, ripped
400g cooked steamed rice
1 egg, whisked
2 tsp light soy
1 ½ tsp dark soy
2 tsp fish sauce
The juice of ½ lime
Sriracha to serve
