Title: Thai Fried Rice
Categories: Polkadot Faylen Rice Thai
Yield: 6 Servings

5	tb	Oil
4		Garlic clove; peeled & minced
3/4	c	Shallots; peeled & slivered
4		Ginger slice; slivered
1		Chile serrano
6	c	Rice; cooked, cold
1	c	Bean sprouts; washed & drained
1		Egg
1/2	tb	Salt
2	tb	Cilantro
6	tb	Nam yuey; mashed
1	tb	Ginger, fresh; peeled & grated
2	tb	Chile serrano; minced
2	tb	Shallots; peeled & minced
6		Mint; sprig
12		Cucumber; stick

Put the oil in a wok or heavy skillet and heat over a medium flame. When hot, put in the garlic. Stir and cook for one minute. Add the shallots. Stir and fry for another two minutes. Add the ginger and the chile. Stir and fry another minute. Put in the cooked rice and bean sprouts. Stir and fry for two 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 ten minutes or until it has heated through properly. Stir in the cilantro. 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. Madhur Jaffrey's World-of-the-East Vegetarian Cooking Nam Yuey is a fish sauce available in Asian groceries.

* The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN By fatfree-request@fatfree.com on Jun 16, 1997

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