Khao Pad Naem (Fried Rice with Fermented Pork)

    20 mins

    I love Naem! I always have some at home. This is one of the ways I like to cook it.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    2 people made this

    Serves: 4 

    • 2 tablespoons vegetable oil or lard
    • 3-4 garlic cloves, chopped
    • 1 onion, sliced
    • 1 large package fermented pork, sliced into bite-sized pieces
    • 5 cups rice, cooked and cooled
    • 4 eggs, beaten
    • 2 tablespoons fish sauce, or more to taste
    • 1 tablespoon sugar, or more to taste
    • ¼ teaspoon white pepper, ground
    • spring onions, coriander sprigs, cucumber, bird-eye chilies and lime wedges for garnish

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Have all the ingredients ready and within easy reach.
    2. Heat fat in a large wok or frying pan over high heat.
    3. Add the garlic. Fry quickly until fragrant.
    4. Add the onions and fermented pork. Fry 1-2 minutes until lightly brown.
    5. Add the rice, break it up and fry for 2-3 minutes until well coated in the fat. Add a little bit more fat, if necessary.
    6. Add fish sauce, sugar and white pepper. Stir in well.
    7. Push the rice mixture to one side. Add the egg mixture to the the other side. Scramble the eggs. When almost scrambled until hard, mix the them into the rice.
    8. Taste for correct seasoning. Adjust with more fish sauce or sugar, according to taste.
    9. Serve on individual plates with a few pieces each of spring onions, coriander sprigs, cucumber, bird-eye chilies and lime wedges.

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