thai

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.

Lunch Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

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

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