Khao Phat Muu

When Seamus and I were considering moving out to the Pacific Northwest, we decided to take a trip to Portland to check it out. We had a fabulous time there hanging out in the bars, restaurants, and parks, and one of our favorite experiences was eating at Andy Ricker's Thai restaurant called Pok Pok. From the drinking vinegar to the chicken wings to the amazing ambiance, we had a great time. When I saw Andy's cookbook at our local library, I knew that I needed to check it out!

Many of the recipes in this book are extremely complicated, filled with obscure ingredients and multiple steps. This recipe is simple, yet delicious. It reminded Shea and I both of the classic take-out Chinese fried rice, but with a fresher and (obviously) Thai spin on it. Suffice to say, I loved it!

Khao Phat Muu

Courtesy of Pok Pok by Andy Ricker

Ingredients
1 tablespoon Thai fish sauce
1 teaspoon Thai thin soy sauce
1 teaspoon granulated sugar
Pinch ground white pepper
2 tablespoons vegetable oil
1 large egg at room temperature
1 ounce peeled small shallots, preferably Asian or very small red onions halved and sliced with the grain (about 1/4 cup)
11 grams peeled garlic cloves halved lengthwise and lighting crushed into small pieces (about 1 tablespoon)
4 ounces boneless pork shoulder, sliced against the grain into approximately 1/8th inch think bite-sized pieces
2 cups Kaho Hom Mali (Jasmine rice); preferable day-old
2 tablespoons thinly sliced green onions, lightly packed, plus a pinch for finishing
1 tablespoon coarsely chopped cilantro, lightly packed

To serve alongside
8 or so 1/4 inch think slices of firm cucumber
1 lime wedge
Phrik Naam Plaa (Fish sauce-soaked chilies)


Directions
Combine the fish sauce, soy sauce, sugar, and pepper in a small bowl and stir well.

Heat a wok over very high heat, add the oil, and swivel it in the wok to coat the sides. When it begins to smoke, crack in the egg (it should spit and sizzle violently and the whites should bubble and puff) and cook without messing with it until all but the center of the whites have set, about 15 seconds. Flip the egg (it is fine if the yolks break) and push it to one side of the wok (up the wall of the wok is fine). Add the shallots and garlic and cook, stirring them (but not the egg) often, until they have lightly browned, about 1 minute.

Add the pork, stir everything together well, and stir fry (constantly stirring, scooping, and flipping the ingredients) until the pork is no longer pink on the outside, about 30 seconds.

Add the rice and stir fry, breaking up the egg a bit, for 30 seconds. Add the fish sauce mixture (add a splash of water if needed to make sure nothings left behind in the bowl) and continue to stir fry until the pork is just cooked through and the flavors have permeated the rice, a minute or so more.

Turn off the heat, stir in the 2 tablespoons of green onions, and transfer the rice to a plate. Top with the cilantro and remaining green onions, and serve with the cucumber slices on the edge of the plate, the lime wedge for squeezing, and the fish sauce soaked chilies in a small bowl to spoon on top.