Been a couple day that i did not put the recipe on the the web page, this week i has a cranky baby all week but anyway today i would like to chair how to prepare the rice if you been steam it and has left  a lots  because you will think what should i do in the next day. try this

Ingredients

• 2 1/2 cup cook rice
• 200 gram ground pork
• 1/2 holy basil leaves
• 1 red and green spur chili
• 3 yellow spur chillies
• 1tsp.sugar
• 1 tbsp. garlic
• 1 tsp. fish sauce
• 3 tbsp cooking oil
• 1/2 cup oil (for fry the basil leaves)
• 1 boiled salt egg(optional), shelled and cut in pieces

Preparation

1. Heat the 1/2 cup of oil in wok. when hot, put in basil leaves, fry until crisp, remove from the oil, and set aside to drain.
2. Pound the yellow chillies and garlic together until well ground. cut the red and green chili diagonally into thin slices,
3. Heat the 3 tbsp. of oil in a wok. when hot, stir fry the yellow chillies-garlic mixture until fragrant, then,put in the pork and stir fry, seasoning with the fish sauce and sugar, next add the rice and continue stir frying.
4. When the rice is about done, add the sliced red and green chillies and mix thoroughly.
5. Place the fried basil leaves on place, dip the rice onto basil leaves. serve with salt egg.

Spicy pork fried rice on crispy basil leave (khao phad ka-phrao mu) is a post from: Cooking With Saichon

easy and quick fix meal and bring great taste to the table

Ingredients

• 300 grams(1 1/2 cups) rice (not recently harvested)
• 150 grams pork (5 shelled prawn)
• 2  eggs
• 100 grams onion
• 6 cucumbers, 2 lime or lemons
• 6 spring onions, 2 tbsp. coriander plant
• 1 red spur chilli, 1 tbsp. sugar
• 3 tbsp. light soy sauce
• 2 tbsp tomato catsup
• 2 1/2 cups water
• 1/4 cup cooking oil

Preparation

1. Steam rice in 2 1/2 cups of water until done (About 40 minutes) and then stir to separate grains.
2. Cut pork into thin slices and marinate in 1 tbsp. light soy sauce for a short time.
3. Slice onion into 1/2 cm. thick rings.
4. Fry onion in oil. When done, add the pork or shrimp, cat sup, sugar, and soy sauce and stir together. Then add the rice and fry.When done, remove from pan.
5. Fry eggs in 1 tbsp. oil, turning and breaking regularly. When don, mix in the rice and season to  taste.
6. Cut the cucumbers into 1/4 inch thick rings and slice red spur chilly into long shreds.
7. Dip rice onto plates and garnish with chopped coriander and the chillier. Serve with cucumber slice, spring onions, and lemon wedges on slide of plate.

Fried rice with pork or shrimp and egg (Khao phad mu reu kung sai khai) is a post from: Cooking With Saichon