That’s fried rice, Thai fried rice to be precise. Khao pad translates to fried rice and moo is just pork. So we’re making fried rice with pork. This can be made with any protein of choice. You could use chicken, prawns, beef or even tofu. As always when we talk about rice on Keto we’re refering to cauliflower rice. I think fried rice is a universal dish across Asia and every country has it’s own unique spin on it. I mean if you’ve tasted Indian Chinese you’ll know that our fried rice tastes totally unique. In fact I’ve even done a Keto version of it.
So let’s cook up our Khao pad moo.
Prik Nam Pla
I swear when I first saw the recipe for this I didn’t think much of it. I thought to myself that this would be one of those things that I would never use, much like the vinegar and chillies that all Indian Chinese restaurants give you. But WOW! I cannot tell you how this transformed the rice. In the video I was just getting used to it but I used this condiment liberally over the next few meals. Even my dad really liked it and he used it with some pot rice I made for him later (with real rice). I did mention you can add some stevia to it and sweeten it but I think it’s not needed in hindsight.
You can also make this fried rice vegetarian by swapping the fish sauce for soya sauce and replacing the pork with tofu. You can fry up the tofu and get it nice and caramelized. You could also use ground meat with this. I did a Thai inspired Keto fried rice earlier on the show and if you like fried rice then try out my famous Keto pork fried rice as well. Enjoy!
For the Prik Nam Pla just chop the chillies and add it to the fish sauce and squeeze in the lime juice. Mix well and set aside.
Rice the cauliflower using your food processor or with a grater and then transfer to a microwaveable bowl and microwave for 10 minutes after seasoning with salt.
Clean the pork tenderloin and remove any silver skin. Then slice into thin slices and marinate with 1 tsp soya sauce, 1 tsp fish sauce and 1/2 tsp white pepper.
Wash and clean the pok choi and separate the stems from the leaves. Roughly chop the leaves and set aside. Slice the stems and keep aside separately.
Heat the bacon fat/lard/oil in a wok and add in the pok choi stems and fry them till tender. Then add in the garlic and cook till golden brown.
Add in the pork and the oyster mushrooms and stir fry on a high heat. After the pork is almost cooked move it to the side of the wok and crack in 2 eggs. Scramble the eggs once they start cooking and then mix everything well
Add in the cooked cauliflower rice and give everything a good mix. Slice the onions and add them in along with the pok choi leaves. Also season with 1 tsp fish sauce, 1 tsp soya sauce and 1/2 tsp black pepper.
Give everything a good mix and cook till the onions soften and the pok choi leaves wilt. Then finish with the spring onion and the sesame oil.
Sahil is the master chef behind Headbanger's Kitchen. He hates writing up recipes because he's a man of few (written) words, but when he's on camera, he's all about the jibber jabber. Somebody stop him.
AlexJune 25, 2019 at 12:51 am
I was looking forward to eating this as I have found and cooked so many amazing recipes, unfortunately way too salty for me. I cooked with the soy and fish sauce as instructed, then added it again after including the rice. I am going to cook the beef curry tonight, I’ve cooked that before with great success.
Sahil MakhijaJune 25, 2019 at 2:31 am
Sorry about that. Just always keep tasting as you go along and adjust the seasoning. Perhaps the sauces you are using are saltier than what I have. But yeah with seasoning always add a little, taste and then add more if needed since we can always add more but we can’t remove it.
CarlySeptember 29, 2019 at 5:59 am
Hey guy! Love your recipes!!! You haven’t mentioned what type and how much onion in the ingredients. ????
Sahil MakhijaSeptember 29, 2019 at 8:46 am
Just updated the recipe.