Ingredients

• 300 grams pork loin
• 6 peeled garlic cloves
• 2 tsp. fried garlic
• 1 minced coriander root
• 1/8 tsp. ground pepper
• 2 tsp. fish sauce
• 1/2 cup cooking oil

Preparation

1. Wash and dry the pork and then cut it into thin slice.
2. Pound the coriander root, garlic, and pepper until well ground and thoroughly mixed. toss the pork slice in this mixture, add the fish sauce, toss once again, and then set aside to marinate for half an hour.
3. Heat the oil in wok. when hot, put in the pork and fry golden brown; then remove from the wok. Place on plate with rice, and garnish with thin slices of red spur chili

Pork marinated garlic fried and pepper on rice ( Khao mu thod krathiam phrik thai) is a post from: Cooking With Saichon

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