NY Times Thai Combination Fried Rice

Name: NY Times Thai Combination Fried Rice Recipe
Yield: 6
Ingredients: 4 tablespoons canola or vegetable oil; 8 garlic cloves minced or pressed; 1 large carrot peeled and diced small or cut in julienne; 4 ounces tofu patted dry and cut in 1/2-inch dice; 4 eggs beaten and seasoned with salt and pepper; 5 cups cooked rice preferably Thai jasmine rice (available in markets that sell Asian foods); 2 to 3 tablespoons Thai or Vietnamese fish sauce (to taste); 2 to 3 teaspoons Thai or Indonesian chile sauce (to taste); 1 tomato chopped; 1 bunch scallions both white and green parts chopped; For the garnish:; 1/2 cup chopped cilantro; Thinly sliced cucumber; Lime wedges; Scallions; Fish sauce with hot chiles (nam pla prik)

Number of Servings: 6

Ingredients

4 tablespoons canola or vegetable oil8 garlic cloves, minced or pressed1 large carrot, peeled and diced small or cut in julienne4 ounces tofu, patted dry and cut in 1/2-inch dice4 eggs, beaten and seasoned with salt and pepper5 cups cooked rice, preferably Thai jasmine rice (available in markets that sell Asian foods)2 to 3 tablespoons Thai or Vietnamese fish sauce (to taste)2 to 3 teaspoons Thai or Indonesian chile sauce (to taste)1 tomato, chopped1 bunch scallions, both white and green parts, choppedFor the garnish:1/2 cup chopped cilantroThinly sliced cucumberLime wedgesScallionsFish sauce with hot chiles (nam pla prik)

Directions

1. Heat a large wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the oil and swirl, then add the carrot and tofu. Stir-fry until lightly colored, about two minutes. Add the garlic and stir-fry until golden, about 30 seconds. Pour in the beaten egg. Stir-fry until scrambled, then add the rice. Cook the rice � scooping it up and pressing it into the pan, then scooping it up again � for about two minutes. Add the fish, chile sauces, tomato and chopped scallions, then stir together for about a half-minute. Serve, garnishing each plate with the cilantro and cucumbers and passing lime wedges, scallions and fish sauce with chiles. Diners should squeeze lime juice onto their rice as they eat.

Yield: Serves four to six.

Advance preparation: Cooked rice will keep for three or four days in the refrigerator. The dish is a last-minute stir-fry.

Number of Servings: 6

Recipe submitted by SparkPeople user METHYLENEBLUE.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving