Classic thai fried rice
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 2 | eaches | Garlic cloves, crushed |
| 2 | teaspoons | Red curry paste, see recipe |
| ½ | pounds | Tofu, diced |
| 10 | eaches | Green onions |
| 4 | cups | Cooked long grain rice |
| 3 | tablespoons | Soy sauce |
| 1 | each | Green onion, chopped |
| 1 | tablespoon | Cilantro leaves, chopped |
| Thin cucumber slices | ||
Directions
GARNISH
Heat the oil in a wok over medium-high heat. Add the garlic & stir-fry for 1 minute. Add the curry paste & stir-fry until it releases its aroma. Add the tofu & cook another 3 minutes. Add the rice, mix & fry for 2 minutes.
Add the soy sauce, green onion & cilantro & transfer to a serving dish & garnish.
Serve with a clear soup & a salad & this makes a good meal in itself.
Serve with chilies in vinegar on the side: Chop ½ c fresh green & red chilies & chop them into small pieces. Add to 1½ c rice vinegar mixed with 1 tb soy sauce. Serve immediately. Refrigerated it will keep a couple of weeks. Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking" Submitted By MARK SATTERLY On 09-30-94