Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Place the
Jasmine Rice (225 g)
along with
Water (240 mL)
in a small saucepan.
Step 2
Bring to a boil over high heat, cover, reduce heat to a simmer and cook for 15 minutes.
Step 3
Remove from heat and allow to steam for 5 minutes while covered. Fluff the rice with a fork, cover and keep warm
Step 4
Peel and finely chop the
Fresh Ginger (30 g)
; set aside.
Step 5
Remove the stem from the
Red Fresno Chili Pepper (1)
and discard stem. Finely chop the chili; set aside.
Step 6
Remove the leaves from the
Fresh Basil (15 g)
stems and discard stems. Tear the larger basil leaves into 2 to 3 pieces; set aside.
Step 7
Cut the dark green portion of the
Scallions (1 bunch)
from the light green ends. Thinly slice the darker green ends of the green onions on a bias; set aside for garnish.
Step 8
Mince the light ends and place in a small bowl. Add the
Ground Turmeric (as needed)
,
Fish Sauce (30 mL)
, and
Sesame Oil (10 mL)
. Stir to combine; hold.
Step 9
Pat dry the
Pork Tenderloin (225 g)
with paper towels. Slice the pork tenderloin in half lengthwise, then cut each half into 1/4 inch sliced pieces; set aside.
Step 10
Heat a large sauté pan with
Vegetable Oil (30 mL)
over high heat.
Step 11
When the oil is hot, add the ginger and stir-fry for 20 to 30 seconds until golden brown and fragrant. Add the pork in a single layer and cook for 1 minute on each side until the pork is cooked through.
Step 12
Add the jasmine rice to the pan and stir until well combined. Add the sauce to the pan and cook for 2 to 3 minutes.
Step 13
Remove from heat and fold in HALF of the basil leaves.
Step 14
Scoop the Pork Fried Rice into two bowls. Garnish with the remaining green onions, basil and Fresno chilies.
