Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Oil |
| 1 \N | 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 \N | Piece of cucumber (1-inch) thinly sliced into rounds |
| \N \N | Coriander leaves |
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