Thai Combo Fried Rice (Kao Pad)

Adapted from The Original Thai Cookbook by Jennifer BrennanMostly, when we think of Asian meals we include rice. Heres a showy Thai version4 Tbsp light olive oil1 large white onion, minced1 tsp minced fresh garlic lb lean pork, diced small2 kaffir lime leaves, torn into thirds4 eggs, beaten and seasoned4 cup cooked rice, cooled2 Tbsp fish sauce (Nam Pla)1 Tbsp Sriracha1 green bell pepper, seeded, minced1-2 red Serranos, seeded, slivered1 tomato, seeded, chopped5 green onions, with tops, minced lb cooked shrimp or crabmeat cup cooked diced ham (opt.) cup cooked diced chicken (opt.)2 green onions, shredded lengthwise1 cucumber, in decorative slices3-4 Tbsp cilantro leaves, chopped1 lime, in wedgesHeat oil in wok over high heat and stir-fry onion and garlic until garlic isgolden but not scorched. Add pork and kaffir lime leaves and stir-fry untilpork is just cooked through. Make a hole in center and pour in eggs andscramble quickly. Toss in rice and stir well. Sprinkle sauces over rice, thenadd peppers, tomato, green onions, shrimp and other meats, stirringbetween each addition to bring to temperature and combine. Transfer toplatter and garnish. Serve hot with extra Nam Pla and Sriracha.If you like your fried rice zesty, add some minced hot chile, like jalapeo orSerrano. Almost any meat will work; Ive even had duck, and some things I wasntbrave enough to ask aboutYield: Four servings as a meal, eight as an accompanimentPreparation time: 30 minutesCooking time: 15 minutes