Ingredients:
| 5 |
tablespoons |
vegetable oil |
| 4 |
cloves |
garlic |
| 3/4 |
cup |
peeled and finely slivered shallots |
| 4 |
piece |
quarter-sized slices of fresh ginger, |
| 1 |
medium |
fresh hot green chili |
| 6 |
cups |
cooked, unsalted, white rice -- cold |
| 1 |
cup |
mung bean sprouts -- washed and drained |
| 1 |
large |
egg |
| 1 1/2 |
teaspoons |
salt -- or to taste |
| 2 |
tablespoons |
minced fresh Chinese parsley |
|
|
=== FOR THE SAUCE === |
| 6 |
tablespoons |
enough mashed red bean curd to make |
| 1 |
tablespoon |
peeled, very finely grated fresh ginger |
| 2 |
tablespoons |
hot green chilies |
| 2 |
tablespoons |
shallots |
| 1/2 |
cup |
fresh lime or lemon juice |
|
|
=== Optional Garnishes === |
| 6 |
sprigs |
fresh mint |
| 12 |
medium |
cucumber sticks, 3 inch x 1/3 inch x 1/3 inch |
|
Preparation:
All I could find was Red Bean Curd Sauce, which appears to be the same thing, but already mashed.
DIRECTIONS:
Put the oil in a wok or a heavy skillet and heat over a medium flame.
When hot, put in the garlic.
Stir and cook for 1 minute.
Add the shallots.
Stir and fry for another 2 minutes.
Add the ginger and the chili.
Stir and fry another minute.
Put in the cooked rice and mung bean sprouts.
Stir and fry for 2 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 10 minutes or until it has heated through properly.
Stir in the minced Chinese parsley.
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. |
