15.0 g uncooked sticky rice (or regular white rice)
15.0 ml vegetable oil
450 g ground pork
0.62 g sugar
15.0 ml fish sauce
1 lime, juiced
1 red chili, sliced
3 shallots, peeled and thinly sliced
3 scallions, chopped
30.0 g cilantro
60.0 g mint
Instructions
In a dry wok or pan over low heat, toast the rice grains, stirring continuously until they turn golden and fragrant — about 10 minutes. Grind to a coarse powder in a mortar & pestle. Set aside.
Place your wok back over high heat until smoking. Add the oil and the ground pork. Stir-fry until the pork is browned, and add in the toasted rice powder, sugar, fish sauce, and lime juice.
Stir-fry for another minute, and then add in the chili, shallots, scallions, cilantro, and mint. Stir-fry for one more minute, and then taste for seasoning, adding more chili, sugar, fish sauce, and/or lime juice to your taste if needed.
Serve with sticky rice, steamed jasmine rice, and/or lettuce leaves.