Vegetarian recipes

Thai Fried Rice

Course : Vegetarian
Serves: 4 - 6

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Ingredients:

5 tablespoons vegetable oil

4 cloves garlic

3/4 cup peeled and finely slivered shallots

4 piece quarter-sized slices of fresh ginger, cut into fine slivers

1 medium fresh hot green chili seeded and cut into fine slivers

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 very finely minced

2 tablespoons shallots very finely minced peeled

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 / Directions:

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.

Thai Fried Rice

Ingredients:

Preparation / Directions:

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