KHAO PHAD MU BA-CHAW
1 cup cooked rice
1/2 cup ground pork
1/4 cup fine slices of omelette
2 tbsp. chopped onion
1 spring shallot
1 tsp. thinly sliced red spur chilli
1 tsp. chopped garlic
1/2 tsp. ground pepper
1 tsp. sugar
1 tbsp. light soy sauce
1 tsp. dark soy sauce
3 tbsp. cooking oil for stir-frying
oil for frying, lettuce for garnish
1. Knead the pepper and 1/2 tbsp. of the light soy sauce into the pork, allow to stand a shost while, and then form into lump. Deep fry to golden brown and the drain.
2. Heat the 3 tbsp. of oil in a wok. When it is hot, put in the garlic and onion, stir-fry until fragrant, then add the rice and continue stir-frying.
3. Season with the sugar, the remaining light soy sauce, stir and turn to mix, add the meatballs and mix them in, and when the rice is ready, remove from heat.
4. Transfer the fried rice to a plate, sprinkle with the omelette slices, garnish with spring shallot, and thin slices of red spur chilli, and serve with cucumber slices.