Title: Classic Thai Fried Rice
Categories: Side Thai Rice Vegetable
Yield: 6 Servings
| 2 | tb | Vegetable oil |
| 2 | | Garlic cloves, crushed |
| 2 | ts | Red curry paste, see recipe |
| 1/2 | lb | Tofu, diced |
| 4 | c | Cooked long grain rice |
| 3 | tb | Soy sauce |
| 1 | | Green onion, chopped |
| 1 | tb | Cilantro leaves, chopped |
| GARNISH |
| 10 | | Green onions |
| | | Thin cucumber slices |
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.