Pan-fried rice with basil and coriander

Name: Pan-fried rice with basil and coriander
Cuisine: Thai
Ingredients: a handful of fresh coriander leaves, chopped; 2 spring onions, trimmed and finely chopped; 1 tablespoon Thai fish sauce (nam pla); 1 tablespoon Thai fish sauce (nam pla); 500 g/1 lb 2 oz cooked rice; 100 g/3½ oz loin of pork, diced; 2 skinless chicken thigh fillets, diced; 1 large, fresh red chilli, deseeded and finely chopped; 3.5 cm/1½ inch piece fresh root ginger, peeled and grated; 4 garlic cloves, peeled and finely chopped; 3.5 cm/1½ inch piece pork fat, finely chopped; a handful of fresh basil, chopped; vegetable oil, for frying

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

3.5 cm/1½ inch piece pork fat, finely chopped
4 garlic cloves, peeled and finely chopped

Asia
Thailand
Main course
Gluten-free
Southeast Asia

Method

Heat some oil in a wok or heavy-based frying pan. When the oil is hot, add the pork fat, garlic, ginger and chilli and stir-fry for a couple of minutes.
Add the diced chicken and pork and stir-fry for 3–4 minutes, or until the meat is golden and cooked through.
Add the rice and stir-fry, making sure all the ingredients are well mixed and the rice has hea