Thai fried rice
Source of Recipe
Simple Vegetarian Pleasures
List of Ingredients
1 tsp plus 1 tbsp canola oil
2 eggs, well beaten
1 red pepper, cut into small dice
1 tsp minced gingerroot
2 garlic cloves, minced
1/4 tsp crushed red pepper flakes
3 scallions, thinly sliced
6 cups cold rice
1/4 c soy sauce
1 tbsp tomato paste
1 tbsp lime juice
2 tbsp sesame oil
2 c bean sprouts
1 tbsp minced fresh basil, or 1/2 tsp dried
1 tbsp minced fresh mint, or 1 tsp dried
Recipe
To make shredded egg for the rice, heat the teaspoon of oil in a small skillet over medium-high heat. Pour in the eggs and scramble a bit with a fork. Let the eggs cook into a "pancake," then flip over and cook the other side. This should all take about a minute. Place the pancake on a plate and allow to cool. Cut into strips and set aside.
Heat remaining tablespoon of oil in large non-stick skillet over medium heat. Add the bell pepper and saute 3 minutes. Stir in the ginger, garlic, and pepper flakes and cook 2 minutes, tossing often. Stir in the scallions and cook 30 seconds.
Break up the cold rice if it is clumpy, them mix into the vegetable mixture.
In a small bowl, mix together the soy sauce, tomato paste, lime juice, and sesame oil. Pour over rice and toss gently to coat with the sauce.
Stir in the bean sprouts, basil, mint, and egg. Heat until hot throughout, about 3 minutes. Serve immediately or cool and reheat it within 2 days.
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