Thai Stir-fried Drunken Rice

Thai 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.


  1. 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.
  2. 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.
  3. 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.


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

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