| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Eggs, Meats |
Thai |
Seafood, Thailand |
6 |
Servings |
INGREDIENTS
| 4 |
T |
Oil, vegetable |
| 2 |
|
Eggs, beaten |
| 1 |
|
Onion, yellow chopped fine |
| 3 |
|
Garlic cloves, crushed |
| 1 |
lb |
Pork chops, boned julienned |
| 1/2 |
lb |
Shrimp, small shelled and |
|
|
deveined |
| 1 |
|
Crab meat, 6.5oz |
| 1 |
t |
Salt |
| 1 |
t |
Pepper, black ground |
| 2 |
T |
Fish sauce, Nam Pla |
| 2 |
|
Chilies, red julienned |
| 2 |
T |
Ketchup |
| 4 |
c |
Rice, cooked |
| 1/2 |
c |
Scallions, chopped |
| 4 |
T |
Coriander, chopped |
INSTRUCTIONS
Heat 2T of the oil in wok and stir-fry eggs as you would scrambled
eggs, set aside. In the same wok, pour in remaining oil, fry onion and
garlic until golden brown. Add pork, shrimp, crab, salt, pepper, fish
sauce, chilies, ketchup. Stir-fry 5 minutes. Add eggs and rice. Stir
well for 2 minutes. Arrange the mixture on a plate and garnish with
scallions and coriander. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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