Classic thai fried rice

Yield: 6 servings

Measure 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


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

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