Fried rice with peppery curry
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Vegetable oil |
| 2 | tablespoons | Onions, chopped |
| 1 | tablespoon | Garlic, chopped |
| ½ | cup | Green beans, chopped |
| 1 | tablespoon | Cilantro leaves, chopepd |
| ½ | cup | Cucumber, sliced |
| 2 | tablespoons | Peppery curry paste, see recipe |
| 5 | cups | Cooked long-grain rice |
| 2 | tablespoons | Soy sauce |
| 3 | eaches | Green onions, sliced |
Directions
GARNISH
Heat oil in a wok over medium-high heat. Add the onion & stir-fry for 3 minutes, then add the garlic & continue to stir-fry for a few minutes, until both are golden. Add the beans & curry paste & stir-fry for 3 minutes. Add the rice & soy sauce & stir-fry until hot through, be careful not to overcook. Serve with the garnishes.
Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking" Submitted By MARK SATTERLY On 09-30-94