Name: Thai pork and basil scramble
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 4 oz ground pork; 1 large egg, beaten; 2 large egg whites; 2 cloves garlic, minced; 2 Thai chiles, thinly sliced; 1 tsp canola oil; 2 tsp low sodium soy sauce; 3/4 tsp fish sauce; 1/2 tsp sugar; 2/3 cup fresh basil, torn

Instructions

Prep 15 min · Cook 20 min

Combine the jasmine rice and water in a small saucepan. Bring to a boil over high heat, then cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the rice cooks, heat the canola oil in a 12-inch skillet over medium-high heat. Add the minced garlic and Thai chiles, stirring for 1 minute until fragrant.
Add the ground pork to the skillet. Cook, breaking the meat into small crumbles, for 5 minutes until browned and cooked through. Done when opaque in the center, 160°F.
Push the pork to one side of the pan. Pour the beaten whole egg and egg whites into the empty side. Cook for 2 minutes, gently folding until the eggs are set but still moist, then stir them into the pork. Done when set and no longer liquid, 160°F.
Stir in the soy sauce, fish sauce, and sugar. Cook for 1 minute to coat the pork and eggs. Remove from the heat and fold in the fresh basil until just wilted. Serve the scramble over the jasmine rice.

Nutrition

Ingredients

Instructions

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