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Stir Fried Fermented Pork With Sticky Rice and Fresh Herbs

This stir-fried dish pairs fermented pork sausage, sliced with sticky rice, cooked, garlic, minced and shallot, thinly sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

27 g Protein
52 g Carbohydrates
38 g Fat
2 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 111g fermented pork sausage (naem), sliced 366 kcal
  • 137g sticky rice, cooked 178 kcal
  • 7g vegetable oil 62 kcal
  • 5g garlic, minced 7 kcal
  • 23g shallot, thinly sliced 17 kcal
  • 7g fish sauce 2 kcal
  • 10g lime juice 3 kcal
  • 8g Thai basil leaves 3 kcal
  • 7g mint leaves 2 kcal
  • 3g Thai bird chiles, thinly sliced 1 kcal
  • 78g cucumber, sliced 12 kcal

Cooking instructions

  1. fermented pork sausage (naem)
    Rinse the fermented pork quickly under cool water, pat dry, and slice into bite-size pieces.
  2. vegetable oilgarlicshallot
    Heat vegetable oil in a wok over medium-high heat. Add garlic and shallot and stir-fry 20 to 30 seconds until fragrant.
  3. fermented pork sausage (naem)
    Add fermented pork and cook 3 to 4 minutes, stirring, until cooked through and lightly browned at the edges.
  4. sticky ricelime juice
    Add cooked sticky rice and break up gently. Stir-fry 1 to 2 minutes until hot and coated with pan juices.
  5. fish saucelime juiceThai bird chiles
    Turn off heat. Stir in lime juice and sliced bird chiles. Taste and adjust with fish sauce if needed.
  6. Thai basil leavesmint leavescucumber
    Serve with cucumber, Thai basil, and mint on the side for biting between spoonfuls.

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