3/4 to 1lbboneless pork loin chops, sliced into 1/4-inch strips
1egg lightly beaten
1/2cupsweet onion, finely chopped
2clovesgarlic, very finely chopped
1/2red bell pepper, cut into 1/2-inch cubes
3 to 4cupscooked white rice, completely chilled
3tablespoonsThai chili sauce
1can, 8-ounce sliced pineapple, drained and chopped
2tablespoonschiffonade of fresh basil, use Thai basil if available
1or 2 tomatoes, sliced
Heat 1 teaspoon of the oil in a wok or large pan over medium-high heat. Add the egg and stir fry until set, breaking into small pieces as it cooks. Transfer to a dinner plate and set aside.
Increase the heat to high, add another teaspoon of oil to the pan, then add the pork strips. Cook just until lightly browned on all sides, 3 minutes. Transfer to the plate with the eggs.
Add the remainder of the oil to the pan and add the onion and garlic. Stir fry until soft and fragrant, 2 minutes. Add the red bell pepper and continue stir frying until the pepper is crisp tender, 2 minutes more.
Stir in the rice and continue to stir-fry until the rice is thoroughly heated, about 6-8 minutes. Return the pork and egg to the pan.
Add the Thai chili sauce, sriracha, pineapple chunks, scallions, fish sauce and soy sauce and combine thoroughly.
Just before serving, add in the basil. Plate individual servings and top with sliced tomato and cucumber.
Tips for Making This Recipe
Start with just a teaspoon of sriracha and then adjust it to taste. Two teaspoons has just enough spice to counter the sweet pineapple. You could also substitute shrimp in place of the pork.