Thai Fried Rice

When ever we eat at Mozza’s Chi Spacca we seem to order the fantastic and huge Tomahawk Pork Chop. It is more than Cathy and I can eat. We bring home the leftovers and make Thai Fried Rice. I like this version of fried rice because it is spicier than Chinese fried rice and has the zing of the lime juice that is squeezed on it at the end – just before serving. We use the recipe for: Fried Rice with Crab from Thai Street Food by David Thompson. We simply substituted the Crab with Pork. You can the recipe from our blog of April 4, 2013. Simply click the date to get the recipe.