Fried rice is such a great way to use up leftovers, since older rice is always better to use. We had some leftover black rice so thought we would try out a new recipe with a Thai influence.
3 cups cooked black rice
1lb ground pork
canola or vegetable oil
8 oz mushroom, any variety
knob of ginger, minced
2 garlic cloves, minced
2 eggs, lightly beaten
2 tsp + 1-2 tbsp soy sauce
1/2 tbsp Big Cove Foods Coconut Milk Garam Masala
1/8 tsp white pepper
1-2 tbsp Fish sauce
3-4 green onions, sliced on angle into 1" pieces
Sriracha or chili crisp
In a large pan or wok, heat a splash of oil on medium high heat. Add the pork with the 2 tsp of soy sauce and white pepper. Cook pork completely, then crank heat to high and crisp it up. Remove from heat and transfer to a bowl, set aside.
Heat a splash of oil in pan over medium heat, cook the ginger and garlic until aromatic and add the mushrooms, rest of soy sauce and fish sauce. Cook until soft. Remove from heat and transfer to bowl.
Heat splash of oil in empty pan over medium high heat. Add eggs and using a spatula, constantly stir until just firmed up. Transfer to a bowl.
In now empty pan, add a good slash of oil over high heat and add rice. Stirring occasionally. You want to move it often, but let it have a chance to fry the rice too. About 5 minutes. Add the Coconut Milk Garam Masala, pork mixture, mushroom mixture and eggs. Stir to combine and cook together completely.
Dish out into bowls and garnish with peanuts and basil leaves, and have sriracha or chili crisp on the side to spice it up if desired.