Directions

1. 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.
2. Place your wok back over high heat until smoking. Add the 1 Tbsp. oil and the 1 lb. ground pork. Stir-fry until the pork is browned, and add in the toasted rice powder, 1/4 tsp. sugar, 1 Tbsp. fish sauce, and lime juice from 1 lime.
3. Stir-fry for another minute, and then add in 1 red chili, 3 thinly sliced shallots, 3 chopped scallions. 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.