I am really not showing off my chops as a food photographer, but that is besides the point. I need to document this recipe, which I learned from Chris, and which makes one of my favorite things to eat of all time. It is, as I heard a child once say, “spice tasty.” And greasy and crispy, using a little bit of pork to make everything taste like pork, and eaten with lettuce to make it even more fun. Forgive the finished dish shot, which looks like a dark pit of burned confetti, and imagine, just imagine, a delicious porky, funky, herbaceous rice dish.
The literal translation from the Thai is “fried rice,” (whereas fried rice is “stir fried rice.”) The basics are that you make “burgers” out of a mixture of pork, rice, and other delicious things, fry them until all the edges are crispy and the pork is cooked through, break that up in a big bowl with a bunch of other delicious things, including squirts of fish sauce and lime juice, and serve it with lettuce. I failed to photograph the frying of the “burgers,” but otherwise you can see the steps. Happy birthday Gary, to whom I owe a million pork dishes with lettuce.
"Fried Rice" aka Rice Pork Burger Salad
Combine approx. equal parts raw ground pork and cooked jasmine rice. (For example, two cups raw rice, cooked, and a pound of pork.) Better to use day-old rice.
Add toasted shredded coconut, julienned kaffir lime leaves, and red curry paste. (One can for the above amount.)
Mix well with your hands until thoroughly incorporated and form into burger patties.
Add good slick neutral oil to fry pan. Fry patties on one side until golden and crispy. Flip and fry on other side until golden, crispy, and all pork is cooked through.
Add burgers to bowl with: diced green onion, diced cilantro, julienned ginger, sliced shallot (no need to dice), and roasted peanuts. Break up and mix all together.
Season generously with fish sauce and lime juice to taste. Serve with lettuce leaves.