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