| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Seafood |
Thai |
|
1 |
servings |
INGREDIENTS
| 4 |
tb |
Vegetable oil; (I used chile oil) |
| 2 |
|
Eggs; beaten |
| 2 |
|
Serrano chiles; diced |
| 1 |
|
Clove garlic; minced |
| 3 |
|
Scallions; thinly sliced |
| 1 1/2 |
c |
Canned mixed vegetables; (This is not called for in the original recipe) |
| 3 |
c |
Cold cooked rice |
| 1 |
ts |
Fish sauce or to taste |
INSTRUCTIONS
The following are a couple of Thai recipes that I have taken from a book,
"Totally Chile Pepper Cookbook" by Helene Siegel and Karen Gillingham from
Celestial Arts (standard disclaimer), and have really enjoyed. So I thought
that I would pass them on. I am sure that they are not on the same par as
the Colonel's, but you have to start somewhere.
Heat 2 tbsp. of oil in wok over high heat. Stir fry the garlic, onions and
chiles until slightly softened, about 1 minute. Stir in mixed veggies, eggs
and fish sauce. Continue to stir until eggs are fully cooked. Finally stir
in cold cooked rice. Continue to stir to ensure that the rice does not
stick and that it gets evenly coated with other ingredients. Heat rice
thoroughly and served.
Serves 4.
Posted to CHILE-HEADS DIGEST by "Goslowsky, George" <gjgoslow@ingr.com> on
Mar 18, 1999, converted by MM_Buster v2.0l.
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