Classic Thai Fried Rice
2 tablespoon vegetable oil
2 each garlic cloves crushed
2 teaspoon red curry paste
1/2 lb tofu diced
4 cup cooked long grain rice
3 tablespoon soy sauce
1 each green onion chopped
1 tablespoon cilantro leaves chopped
GARNISH 10 ea green onions thin cucumber slices
Heat the oil in a wok over medium-high heat. Add the garlic and stir-fry for 1 minute. Add the
curry paste and stir-fry until it releases its aroma. Add the tofu and cook another 3 minutes. Add
the rice, mix and fry for 2 minutes. Add the soy sauce, green onion and cilantro and transfer to a
serving dish and garnish. Serve with a clear soup and a salad and this makes a good meal in itself.
Serve with chilies in vinegar on the side: Chop 1/2 c fresh green and red chilies and chop them
into small pieces. Add to 1 1/2 c rice vinegar mixed with 1 tbsp. soy sauce. Serve immediately.
Refrigerated it will keep a couple of weeks.
Yield: 6
|