2 tablespoons (30 mL) vegetable oil, divided
1/2 cup (125 mL) chopped Sweet Pork
2 teaspoons (10 mL) minced garlic
2 eggs, lightly beaten
1 cup (250 mL) cooked Thai Kitchen® Jasmine Rice
2 tablespoons (30 mL) Thai Kitchen® Premium Fish Sauce
1 teaspoon (5 mL) thick Chinese soy sauce (optional)
1/4 teaspoon (1 mL) ground white pepper
2 tablespoons (30 mL) green onions, thinly sliced
Fresh cilantro sprigs and thinly sliced cucumber (optional)
Thai Kitchen® Spicy Thai Chili Sauce (optional)
HEAT 1 tablespoon (30 mL) of the oil in wok or large skillet on medium-high heat. Add pork and garlic; stir fry 1 to 2 minutes or until pork is lightly browned. Remove from wok; set aside.
HEAT remaining 1 tablespoon oil in skillet. Add eggs; scramble until set. Add rice; stir fry 3 minutes or until rice is heated through. Add pork mixture, fish sauce, soy sauce and pepper; stir fry 1 minute. Add green onions; stir fry 30 seconds. Garnish with cilantro and cucumber, if desired. Serve with chili sauce, if desired.