Thai Red Curry Fried Rice with Ground Pork, Carrots & Snap Peas

Directions

1. Rinse the jasmine rice under cold water in a strainer until the water runs clear, then drain and transfer to a small saucepan. Add water and a pinch of salt.
2. Bring the rice to a boil over high heat, then give it a stir, cover, and reduce the heat to low. Simmer until the liquid is fully absorbed, about 15–18 minutes.
3. When the rice starts cooking, preheat a nonstick skillet over medium-high heat.
4. Add the lean ground pork, shredded carrots, red curry paste, and a pinch of salt to the skillet. Break the pork apart with a spoon and cook until browned and crumbly, 4–5 minutes.
5. Wash and dry the sugar snap peas, then cut them crosswise into bite-sized pieces.
6. Once the pork is browned, add the snap peas and a splash of water to the skillet. Cook, stirring occasionally, until the peas are just tender and the sauce thickens slightly, 1–2 minutes. Cover and remove from heat.
7. Meanwhile, cut the lime into wedges and set them aside for serving.
8. When the rice is done, fluff it and add it to the skillet along with a splash of fish sauce. Set over high heat and stir constantly until everything is heated through, about 2 minutes. Remove from heat.
9. Serve by dividing the fried rice onto plates or bowls, then squeeze lime over the top before eating.