Yield: 4 servings
Measure | Ingredient |
---|---|
4 tablespoons | Vegetable oil |
1 each | Yellow onion, finely chopped |
3 eaches | Garlic cloves, chopped |
1 cup | Carrots, chopped |
1 cup | Green beansm chopped |
1 cup | Pineapple chunks |
3 cups | Rice, cooked |
1 tablespoon | Tomato ketchup |
1 teaspoon | Salt |
1 each | Cucumber, thinly sliced |
4 tablespoons | Green onion, chopped |
4 tablespoons | Cilantro leaves, chopped |
In a wok, heat the oil over medium heat & stir-fry the onion & garlic until golden brown. Add the carrots & green beans & stir-fry for 2 minutes longer Add the pineapple, rice, ketchup & salt. Mix well & stir-fry for another 3 minutes. Arrange the cucumber around the serving platter. Pour the rice into the centre. Garnish with green onion & fresh cilantro leaves.
Eng Tie Ang, "Delightful Thai Cooking" Submitted By MARK SATTERLY On 09-30-94