| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood, Eggs |
Thai |
|
1 |
servings |
INGREDIENTS
| 2 |
c |
At least day old cooked rice; two day old is better |
| 1 |
md |
White onion; sliced in shreds |
| 1/2 |
|
Green bell pepper; shredded |
| 2 |
|
Serranos; seeded and shredded |
| 1 |
tb |
Thai red chile paste |
| 1 |
tb |
Finely chopped fresh ginger |
| 1 |
tb |
Nuoc nam; (fish sauce) |
| 1 |
|
Egg; mixed with a dash of fish sauce |
INSTRUCTIONS
Get wok very hot, and add about 1 - 2 tbls peanut oil, add chile paste and
ginger and stir fry rapidly, add the onion and pepper shreds, and continue
stir frying...move this to one side of wok, and dump in the egg;
immediately, as it starts to set, add the rice, and stir fry, mixing back
in the other ingredients at the side of the wok, so that it is all well
incorporated and then add the fish sauce...try one tbls, mix around, cut
the heat, and taste, then add another one! I also toss in some Chinese
cooking wine, which is also salt...no soy sauce in this fried rice! Enjoy
Posted to CHILE-HEADS DIGEST by Doug Irvine <dougandmarie@home.com> on Aug
13, 1999, converted by MM_Buster v2.0l.
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