The silky yolk of a softly set fried egg is a key component in this easy Thai-style dinner. Pierce the yolk and stir it into the pork mixture to combine the rich flavours. Serve both over cooked jasmine or other long-grain rice.
- Prep time 25 minutes
- Total time 25 minutes
- Portion size 4 servings
- 3 tablespoons no-salt-added chicken broth
- 1 tablespoon sodium-reduced soy sauce
- 1 tablespoon cider vinegar
- 1 teaspoon fish sauce
- 1/4 teaspoon granulated sugar
- 2 tablespoons vegetable oil
- half onion diced
- 3 cloves garlic minced
- half Thai bird's-eye pepper seeded and thinly sliced
- half sweet red pepper diced
- 450 g ground pork
- 2 teaspoons lime juice
- 4 eggs
- pinch salt (optional)
- 1 green onion sliced
- Lime wedges
In small glass measure, whisk together broth, soy sauce, vinegar, fish sauce and sugar; set aside.
In wok or large skillet, heat half of the oil over medium-high heat; cook onion, garlic and Thai pepper, stirring, until softened, about 3 minutes. Stir in red pepper; cook, stirring, until peppers are tender, about 3 minutes. Stir in pork; cook, stirring and breaking up with spoon, until no longer pink, about 3 minutes.
Stir in broth mixture; cook, stirring occasionally, until no liquid remains and pork is beginning to brown and turn crisp, about 7 minutes. Stir in lime juice.
Meanwhile, in separate skillet, heat remaining oil over medium heat; cook eggs, until whites are set but yolks are still runny, about 3 minutes. (Sprinkle with salt, if using.)
Serve eggs over pork mixture; sprinkle with green onion. Serve with lime wedges.