Title: Khao Pad (Thai Fried Rice)
Categories: Thai Seafood
Yield: 6 Servings
| 4 | tb | Oil, vegetable |
| 2 | | Eggs; beaten |
| 1 | | Onion, yellow; chopped fine |
| 3 | | Garlic cloves; crushed |
| 1 | lb | Pork chops; boned, julienned |
| 1/2 | lb | Shrimp, small; shelled and deveined |
| 1 | cn | Crab meat (6.5oz) |
| 1 | ts | Salt |
| 1 | ts | Pepper, black, ground |
| 2 | tb | Fish sauce (Nam Pla) |
| 2 | | Chilies, red; julienned |
| 2 | tb | Ketchup |
| 4 | c | Rice; cooked |
| 1/2 | c | Scallions; chopped |
| 4 | tb | Coriander; chopped |
Heat 2T of the oil in wok and stir-fry eggs as you would scrambled eggs,
set aside. In the same wok, pour in remaining oil, fry onion and garlic
until golden brown. Add pork, shrimp, crab, salt, pepper, fish sauce,
chilies, ketchup. Stir-fry 5 minutes. Add eggs and rice. Stir well for 2
minutes. Arrange the mixture on a plate and garnish with scallions and
coriander.