Spicy Thai Jasmine Rice with Pork and Basil Recipe
A quick skillet dish: aromatic pork with garlic, chili, and plenty of basil, served over jasmine rice. In Thailand it’s a typical “office lunch” – ordered from small eateries because it’s made in a flash. At home you can have it ready in under half an hour.
Thailand
Difficulty: Easy
☀️
Lunch
🍽️
Dinner
🌶️🌶️
Hot
Spicy
Salty
Umami
Warming
Filling
Garlicky
Herby
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
3
Ingredients
- rice jaśminowy - 200 g
- ground pork - 300 g
- garlic - 3 clove
- red chili pepper - 1 piece
- onion dymka - 2 piece
- fresh Thai basil or regular basil - 1 handful
- soy sauce sojowy - 2 tablespoon
- fish sauce rybny - 1.5 tablespoon
- sugar trzcinowy - 1 teaspoon
- water - 3 tablespoon
- oil roślinny - 1.5 tablespoon
Main Ingredient:
pork
Preparation
- Rinse the jasmine rice in a sieve under cold water until the water is almost clear. Cook according to the package instructions (usually 1 part rice to 1.5 parts water) until tender but not mushy.
- Finely chop the garlic and chili. Slice the spring onion into thin rounds. Strip the basil leaves from the stems, rinse, and pat dry.
- In a small bowl, mix the soy sauce, fish sauce, sugar, and water until the sugar dissolves.
- Heat the oil in a large pan or wok over medium-high heat. Add the garlic and chili and fry for 30–40 seconds, stirring constantly, until very fragrant but not browned.
- Add the ground pork. Fry for 6–8 minutes, stirring often and breaking up the meat with a spoon, until it changes color completely and starts to brown lightly.
- Add the sliced spring onion and fry for another minute.
- Pour in the prepared sauce from the bowl. Stir for 2–3 minutes over medium heat until the liquid reduces slightly and the meat is glossy and coated in the sauce.
- Finally, add the basil leaves. Stir for another 30–60 seconds, just until the leaves wilt but stay green and aromatic.
- Serve the hot pork over portions of cooked jasmine rice.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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