Thai Fried Rice with Pork (Khao Pad Moo)

Step 1: Slice Pork Tenderloin

Slice 600g of pork tenderloin thinly against the grain.

Step 2: Marinate Pork

In a bowl, combine the sliced pork with 1 tbsp vegetable oil, 1 tsp sugar, a pinch of salt, 1 tbsp soy sauce, 1/2 tbsp soy sauce (green lid), 1 tbsp oyster sauce, 1/4 tsp black pepper powder, and 1 tbsp tapioca flour. Mix thoroughly. Add 2 tbsp water and mix again until the pork is fully coated. Transfer the marinated pork into a zip-lock bag and spread it evenly. Marinate for at least 30 minutes or overnight in the refrigerator.

Step 3: Season the Rice

In a bowl, combine 250g steamed rice with 1/4 tsp salt, 1/2 tsp sugar, and black pepper powder as needed. Add 1 tbsp soy sauce (green lid). Mix well to ensure the seasonings are evenly distributed.

Step 4: Prepare Vegetables

Slice 50g onion into wedges. Cut 70g kale into bite-sized pieces, separating leaves from stems if desired. Cut 1 tomato into wedges. Mince 2 cloves of garlic. Prepare cucumber slices, spring onion, coriander, and lime wedges for garnish.

Step 5: Cook Pork and Kale

Heat 6 tbsp vegetable oil in a large wok or frying pan over medium-high heat. Add 100g of the marinated pork and stir-fry until cooked through and lightly browned, approximately 2-3 minutes. Add the chopped kale and stir-fry until it wilts and is tender-crisp, about 1-2 minutes. Remove the cooked pork and kale from the pan and set aside.

Step 6: Scramble Eggs and Sauté Garlic

In the same pan, add the 2 eggs and scramble them until just set but still slightly moist. Add the minced garlic to the scrambled eggs and stir-fry for about 30 seconds until fragrant. If the pan appears too dry, add 2 tbsp of vegetable oil.

Step 7: Stir-fry the Rice

Add the seasoned rice to the pan with the eggs and garlic. Stir-fry vigorously, breaking up any clumps, for 3-4 minutes until the rice is heated through and slightly toasted.

Step 8: Add Dark Soy Sauce

Drizzle 1/2 tbsp dark soy sauce over the rice. Continue to stir-fry for another 1-2 minutes until the rice is evenly coated and has a rich brown color.

Step 9: Combine All Ingredients

Return the cooked pork and kale to the pan with the fried rice. Add the sliced onion and tomato wedges. Stir-fry everything together for 1-2 minutes, ensuring all ingredients are well combined and heated through.

Step 10: Serve

Transfer the Thai Fried Rice with Pork to a serving plate. Garnish with fresh cucumber slices, spring onion, coriander, and lime wedges. Serve immediately.

• For best results, use day-old cooked rice as it is drier and fries better.

• Ensure your wok or pan is very hot before adding ingredients to achieve a good 'wok hei' (smoky flavor).

• Adjust the amount of chili flakes or fresh chilies to your preferred spice level.

• Substitute pork with chicken, beef, or shrimp for a different protein.

• Add other vegetables like carrots, peas, or bell peppers for more color and nutrients.

• For a vegetarian version, omit the pork and use tofu, adding a bit more vegetable oil for frying.