Easy THAI BASIL PORK Fried Rice Recipe • Khao PAD KRA PAO Moo • Nin is Cooking

oyster sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: soy sauce

Low-sodium soy sauce reduces sodium intake while maintaining flavor.

Thai basil

🥗Healthier: sweet basil

💰Cheaper: regular basil

Regular basil is more widely available and less expensive.

jasmine rice

🥗Healthier: brown rice

💰Cheaper: white rice

White rice is often cheaper and cooks faster.

pork

🥗Healthier: chicken

💰Cheaper: ground turkey

Ground turkey is a leaner and often less expensive protein alternative.

Start by making the Kra Pao paste.

In a mortar, add coriander seeds and pound until it becomes a powder.

Add garlic and red dry chillies to the mortar. Optionally, cut the dried chillies into small pieces for easier pounding, but do not soak them in water.

Pound the mixture until the dried chillies are broken down but not completely fine.

Add red chillies and green chillies to the mortar, pounding just enough to mix, leaving some chunks for texture.

Add ground cumin and ground white pepper to the mixture and pound to combine. Set the paste aside once done.

Pull the leaves from the red Thai holy basil (kra pao dang) and set them aside. Do not chop them; pulling them gives better aroma.

Heat a wok on high heat and add cooking oil until hot.

Add the chilli paste to the hot oil, ensuring there's enough oil to fry the paste for about 3 minutes to release its aroma.

Add ground pork to the wok, stirring continuously to prevent it from sticking together and to ensure even cooking.

Add fish sauce and soy sauce over the pork for flavor, followed by sugar, stirring to mix everything together.

Add leftover rice to the wok along with a little black soy sauce for color. Stir to mix and separate the rice using a spatula.

Press the rice against the wok while stirring to achieve a charred smell.

Finally, add the kra pao leaves and stir to mix everything together.

Serve the Khao Pad Kra Pao with a fried egg on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens