Thai Fried Rice

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Serving Size : 4 - 6 servings.
Category : Vegetarian


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 tablespoons vegetable oil
4 -5 cloves garlic
3/4 cup peeled and finely slivered shallots
4 quarter-sized slices of fresh ginger,
cut into fine slivers
1 fresh hot green chili, seeded and
cut into fine slivers
6 cups cooked, unsalted, white rice -- cold
1 cup mung bean sprouts -- washed and drained
1 large egg
1 1/2 teaspoons salt -- or to taste
2 tablespoons minced fresh Chinese parsley
=== FOR THE SAUCE ===
enough mashed red bean curd to make
6 tablespoons
1 tablespoon peeled, very finely grated fresh ginger
2 tablespoons very finely minced fresh hot green chilies
2 tablespoons very finely minced peeled shallots
1/2 cup fresh lime or lemon juice
=== Optional Garnishes ===
6 sprigs fresh mint
12 cucumber sticks, 3" x 1/3" x 1/3"



Ready, set, cook!



All I could find was Red Bean Curd Sauce, which appears to be the same
thing, but already mashed. DIRECTIONS: Put the oil in a wok or a heavy
skillet and heat over a medium flame. When hot, put in the garlic.
Stir and cook for 1 minute. Add the shallots. Stir and fry for another
2 minutes. Add the ginger and the chili. Stir and fry another minute.
Put in the cooked rice and mung bean sprouts. Stir and fry for 2
minutes. Make a hole in the center of the rice and break the egg into
it. Stir the egg, first in its hole and then, when it sets a bit, mix
it up with the rice. Add the salt. Stir and fry the rice for 10
minutes or until it has heated through properly. Stir in the minced
Chinese parsley. Mix all the ingredients for the sauce and put them in
a bowl. To serve, make a mound of the rice in a large platter. Garnish
with the mint and cucumber. Pass along the sauce on the side.


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