Lao Crispy Fried Rice (Nam Kao) is crunchy, sweet, salty and sour. Traditionally, you wrap this fried rice in lettuce, vietnamese coriander, cilantro and mint transforming it to a salad dish, but I prefer just eating the fried rice by itself. I actually learned how to make this from my sister who learned it from her mother in law who is Lao. Hmong people would enjoy this dish because of the sour pork sausage. Try it because you won’t regret making this dish
Ingredients for 25 servings
- 1/2 cup of lime juice (3 ripe limes)
- 1/2 cup of fish sauce
- 3 BK NAM Sausages (or 2 cups of chopped ham)
- 3 TB of paprika
- 1 whole white onion sliced thin
- 8 cups of rice
- 2 cup of coconut shreds
- 3 cups shredded pork skins
- 3 green onions, minced
- 1 batch of cilantro, minced
- 2 eggs
- 1/2 TB of sugar
- a pinch of salt
- flour for dusting
1. Prepare your rice cooker inner-pan and get 8 cups of rice, rinse with water and let water reach the 7 mark level only.
Add the sliced thin onion and the paprika powder. mix well and set in rice cooker. when rice is cooked take rice out into a bowl to let the rice cool down.
2. When cooled, add the egg and the coconut shreds and mix well with the rice.
Prepare a big platter with flour dusted on its surface. Tightly roll the rice into snowball sizes by forming the balls by cupping you hands together. place them in the platter and gently roll them around to get lightly coated in flour.
Prepare a wok with 3/4 level of oil on high heat. in 5 minutes, drop a piece of rice to check the oil. if it floats up immediately it is ready. transfer the balls into the hot wok. take the rice balls out when medium golden like picture to right. this process shouldn’t take longer than 10 minutes a batch. balls staying too long in the oil will result in the balls falling apart.
3. While waiting for the rice balls to golden, start preparing the greens and also start tearing the sausages apart into small or desirable pieces and set it all aside.
When the rice balls are golden transfer them to a bowl of papertowel and let it drain and cool. When cooled, transfer them into a large mixing bowl and tear the rice balls the same way and same size you did for the sour sausage. You want to leave some crispy fried rice small but still clumping together.
4. Add the lime juice, add the shredded pork skin, pour in the fish sauce, sugar, a pinch of salt and mix well. add more salt or fish sauce if needed.
5. Add the greens and mix several times before serving.