salt, black pepper<\/span><\/b><\/li>\n<\/ul>\n<\/div>\n\n<\/div>\n
\n
\nStart the day before to allow the rice to cool overnight in the fridge, which will allow it to loosen later. Wash the 300g of raw rice in a small colander with clear water for one minute. <\/div>\n<\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\nDrain it and put it in a rice cooker or in a pan with the 400g of water.<\/p>\n
\n <\/a><\/div>\n
\nClose the lid and cook for 15 minutes or use the automatic mode with the rice cooker.<\/p>\n
\n <\/a><\/div>\n
\n<\/p>\n
\nThen let the cooked rice cool and pour it into a container. Place in cling film and chill overnight. <\/div>\n
\nThe next day: pour 3-4 tablespoons of oil into a wok. Heat over high heat and crack the eggs. <\/div>\n<\/div>\n
<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\nMix coarsely, then do not touch again. Let the omelet cook on one side before flipping. <\/div>\n
<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\n<\/div>\n
\nPour onto a cutting board and cut into pieces. Leave it out. <\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
\n<\/div>\n
\nPeel and finely chop the half onion. Remove the seeds from the bell pepper and cut it into small pieces. <\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
<\/p>\n
\nRemove the seeds from the red pepper and cut it into small pieces. Without the seeds, it will be much weaker and the burn will not last as long! <\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\nPour the onion, bell pepper, chopped garlic and grated ginger into the wok (unwashed from the omelet) with 4-5 tablespoons of oil. <\/p>\n
\n <\/a><\/div>\n
\nAdd the peas (frozen here).<\/p>\n
\n <\/a><\/div>\n
\nMix well and cook for 5 minutes, stirring with a spoon.<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\nAdd the ground pork loin (you can of course substitute another meat).<\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\nMix well, add sugar and nuoc mam, salt and pepper to taste. Let the meat cook perfectly.<\/p>\n
\n <\/a><\/div>\n
\nWhen the meat is cooked through and there is almost no juice left in the bottom, add the cold rice.<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\nMix well to separate all the grains. This may take 2-3 minutes. Finally, add the omelet in pieces. <\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\nFinely chop the spring onion (I don’t put the white part, or anticipate putting it with the white onion at the beginning of the recipe).<\/p>\n
\n <\/a><\/div>\n
\nChop the Thai basil. If you don’t have any, the recipe is already very good without!<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\nOne last mix and it’s ready!<\/p>\n
\n <\/a><\/div>\n
\n<\/div>\n
\nTo be enjoyed very hot.<\/div>\n
<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
After a cooking class, I had some ground pork loin left over and I had a dinner to prepare. I make this kind of fried rice often, without necessarily taking…<\/p>\n","protected":false},"author":1,"featured_media":51211,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[282],"tags":[281],"class_list":["post-232970","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-savory","tag-dirty"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/232970","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=232970"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/232970\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/51211"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=232970"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=232970"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=232970"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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