Classic Thai Fried Rice
A classic and scrumptious fried rice made with delicious tofu and sliced cucumbers.
Yield
6 servingsPrep
20 minCook
10 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | each |
garlic cloves
crushed |
|
| 2 | teaspoons |
red curry paste
|
*
|
| ½ | pound |
tofu
diced |
|
| 4 | cups |
rice
cooked |
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| 1 | each |
scallions, spring or green onions
chopped |
|
| 1 | tablespoon |
cilantro
chopped |
|
| 10 | each |
scallions, spring or green onions
|
|
| 1 | x |
cucumbers
sliced thin |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 2 | each |
garlic cloves
crushed |
|
| 1E+1 | ml |
red curry paste
|
*
|
| 226.8 | g |
tofu
diced |
|
| 946 | ml |
rice
cooked |
|
| 45 | ml |
soy sauce, tamari
|
|
| 1 | each |
scallions, spring or green onions
chopped |
|
| 15 | ml |
cilantro
chopped |
|
| 1E+1 | each |
scallions, spring or green onions
|
|
| 1 | x |
cucumbers
sliced thin |
*
|
Directions
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 ½ cup fresh green & red chilies & chop them into small pieces. Add to 1½ cup rice vinegar mixed with 1 tablespoon soy sauce. Serve immediately.
Refrigerated it will keep a couple of weeks.
