Thai-Style Pork and Snap Pea Fried Rice

Ingredients:

    • For the Rice:
      • 1 cup jasmine rice, rinsed well
      • 2 cups water
      • ⅛ tsp salt (reduced from ¼ tsp)
    • For the Pork Stir-Fry:
      • 1 ½ lb lean ground pork
      • 1 (10 oz) bag shredded carrots
      • 3 tbsp Thai red curry paste (check for low-sodium options)
      • ¼ tsp salt (reduced from ½ tsp)
      • 1 (8 oz) package sugar snap peas, cut into bite-sized pieces
      • ⅔ cup water
      • 4 tsp low-sodium fish sauce (reduced sodium version)
    • Additional Ingredients:
      • 1 lime, cut into wedges for serving

Instructions:

1. Cook Rice:

  • In a medium saucepan, combine rinsed jasmine rice, water, and salt. Bring to a boil over high heat.
  • Once boiling, cover, reduce heat to low, and simmer until all liquid is absorbed, 15-18 minutes.
  • Remove from heat and let stand, covered, for 5 minutes.

2. Prepare Pork Stir-Fry:

  • Heat a large skillet over medium-high heat. Add the lean ground pork, shredded carrots, Thai curry paste, and salt.
  • Cook, breaking the meat apart with a spoon, until browned and crumbly, about 4-5 minutes.
  • Add the cut snap peas and water to the skillet.
  • Cook, stirring occasionally, until the peas are just tender and the sauce has slightly thickened, about 1-2 minutes.
  • Remove from heat and cover.

3. Combine and Finish:

  • Divide the fried rice between plates or bowls.
  • Squeeze fresh lime juice over each serving just before eating.

4. Serve:

  • Divide the fried rice between plates or bowls.
  • Squeeze fresh lime juice over each serving just before eating.

Enjoy this fantastic Thai style fried rice with pork and peas.

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