The northern Thai dish known as larb is usually eaten with sticky rice. This one is mixed with fried rice and gives you the best of both worlds.
- 2 tablespoons Canola oil
- 1-¼ pound Minced pork
- 2 whole Shallots, chopped
- 3 whole Thai chili peppers, chopped, more or less to taste
- 3 tablespoons fish sauce
- ½ tablespoon Palm sugar
- 2 whole Limes, Juice
- ½ cups Fresh mint, torn
- ¼ cups Thai basil
- ⅓ cups Grilled rice powder
- 3 tablespoons Butter without salt
- 4 cups Cooked and cooled, jasmine rice
- 1 teaspoon Salt to taste
- 6 set Eggs, cooked sunny side up (optional)
Add the oil to a large skillet and heat over medium-high heat. Once the oil is heated, add the ground pork.
Once the pork is cooked through, add the shallots, chillies, fish sauce, palm sugar, lime juice, mint, basil and toasted rice powder. Stir and cook for about 4 minutes.
Remove the mixture from the skillet and place it in a bowl. Now let’s start with the fried rice.
Wipe out the skillet and return it to the stove over medium heat. Add the butter and cook until it becomes nice and bubbly but not golden. Add the cooled rice and, using a wooden spoon, gently stir and press down, breaking up the rice. Once the rice softens a bit and starts to steam, turn the heat up a bit and add the Thai larb. Mix gently, caramelizing the rice and the larb. Taste and season with salt. When ready to serve, place in serving bowls and serve with a deep-fried egg on top, if desired.