Fried curried rice (khao pad pong kari)
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oil |
| 1 | Garlic clove; finely chopped | |
| 2 | cups | Plain boiled rice |
| 1 | small | Potato; diced small |
| 1 | small | Onion; diced small |
| ¼ | cup | Peas |
| 3 | tablespoons | Light soy sauce |
| ½ | teaspoon | Sugar |
| 1 | teaspoon | Curry powder |
| ½ | teaspoon | Ground white pepper |
| 1 | Piece of cucumber (1-inch) thinly sliced into rounds | |
| Coriander leaves | ||
Directions
TO GARNISH
In a wok or frying pan/skillet, heat the oil until a light haze appears, add the garlic and fry until golden brown. Add the boiled rice, stir once, add all the remaining ingredients and stir until thoroughly mixed. Turn on to a serving dish and garnish with cucumber rounds and coriander.
Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by Karen Mintzias