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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: The Best of Thai Cuisine by Sisamon Kongpan
1 ½ cups rice
2 ½ cups water
⅓ pound pork
2 eggs
¼ cup cooking oil
3 ½ ounces onion
2 tablespoons ketchup
1 tablespoon sugar
3 tablespoons light soy sauce
1 cilantro plant, root removed
1 phrik ki nu
6 cucumbers
6 spring onions
2 limes
Steam rice in 2 ½ cups water until done (about 40 minutes) and then stir to separate grains. Cut pork into thin slices and marinade in 1 tablespoon light soy sauce for a short time. Slice onion into ½ centimeter (less than ¼ inch) think rings. Fry onion in oil. When done, add the pork, ketchup, sugar and soy sauces and stir together. Then add the rice and fry. When done, remove from pan. Fry eggs in 1 tablespoon oil, turning and breaking regularly. When done, mix in the rice and season to taste. Cut cucumbers in ¼ inch thick rings and slice phrik ki nu into long shreds. Dip rice onto plates and garnish with chopped cilantro and the phrik ki nu. Server with cucumber slices, spring onions and lime wedges on the side of the plate.