|
|
| Ingredients: |
2 tb Vegetable oil
4 c Cooked long grain rice
2 Garlic cloves, crushed
3 tb Soy sauce |
2 ts Red curry paste, see recipe
1 Green onion, chopped
1/2 lb Tofu, diced
1 tb Cilantro leaves, chopped |
| Cooking
Instructions: |
|
Heat the oil in a wok over medium-high heat. Add the garlic and stir-fry for 1 minute. Add the curry paste and stir-fry until it releases its aroma. Add the tofu and cook another 3 minutes. Add the rice, mix and fry for 2 minutes. Add the soy sauce, green onion and cilantro and transfer to a serving dish and garnish. Serve with a clear soup and a salad and this makes a good meal in itself. Serve with chilies in vinegar on the side: Chop 1/2 c fresh green and red chilies and chop them into small pieces. Add to 1 1/2 c rice vinegar mixed with 1 tb soy sauce. Serve immediately. |
| Serving
Suggestions: |
| Garnish with green onions and sliced cucumbers. |
|
|
