Nam Khao | Lao Crispy Fried Rice

THAI·NON-VEGSource

A classic Lao dish featuring crispy fried rice balls with herbs, coconut, and cured pork, served as lettuce wraps.

Ingredients

17

CRISPY RICE

Jasmine Rice

2 cups

Water

2½ cups

Egg

1 piece

Red Curry Paste

3 tbsp

Sugar

1 tbsp

Dried Coconut Shreds

1 cup

Lime Leaves

minced

2 tbsp

DRESSING AND MIX-INS

Fish Sauce

2 tbsp

Salt

To taste

to taste

Lime Juice

1 whole

Cured Pork

diced

1 cup

Pork Skin

1 cup

Cilantro

diced

½ cup

Green Onion

diced

½ cup

Roasted Peanuts

lightly crushed

¼ cup

FOR GARNISH

Fried Chili

1 piece

Lettuce

1 whole

Instructions

1Cook the Rice1h 15m

Rinse Rice

Rinse the jasmine rice thoroughly.

Cook Rice

Combine rice and water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

Cool Rice

Spread the cooked rice on a tray and let it cool completely for at least 1 hour.

2Prepare Rice Balls15m

Mix Curry Paste

In a small bowl, whisk together the egg, red curry paste, and sugar.

Combine Rice Mixture

In a large bowl, combine the cooled cooked rice, the curry egg mixture, dried coconut shreds, and minced lime leaves. Mix well.

Form Disks

Take handfuls of the rice mixture and form them into disk shapes.

3Fry the Rice Balls10m

Heat Oil

Heat cooking oil in a deep pan or wok to 350°F (175°C).

Fry Rice Balls

Carefully fry the formed rice disks in the hot oil for about 10 minutes, until golden brown and crispy.

4Assemble the Nam Khao10m

Crumble Fried Rice

Place the fried rice balls in a large bowl and crumble them into smaller pieces.

Add Dressing

Add the fish sauce and lime juice to the crumbled rice. Mix well. Season with salt to taste.

Add Mix-ins

Gently fold in the diced cured pork, pork skin, cilantro, green onion, and crushed roasted peanuts.

5Serve5m

Garnish and Serve

Garnish the mixture with fried chili. Serve immediately, typically with lettuce leaves for making wraps.