 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
From Practical Thai Cooking by Puangkram C. Schmitz & Michael J. Worman. Ingredients:
2 tablespoons vegetable oil |
2 garlic cloves, crushed |
2 teaspoons red curry paste |
1/2 lb tofu, diced |
4 cups cooked long-grain rice |
3 tablespoons soy sauce |
1 green onion, chopped |
1 tablespoon cilantro leaf, chopped |
10 green onions, garnish |
cucumber, thinly sliced, garnish |
Directions:
1. Heat the oil in a wok over medium-high heat.
2. Add the garlic and stir-fry for 1 minute.
3. Add the curry paste and stir-fry until it releases its aroma.
4. Add the tofu and cook another 3 minutes.
5. Add the rice, mix and fry for 2 minutes.
6. Add the soy sauce, green onion and cilantro and transfer to a serving dish and garnish.
7. Serve immediately.
8. Refrigerated it will keep a couple of weeks.
|
|