Improvised Thai Stir-fried Rice |
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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 2 |
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Fragrant and filling, I improvised this stir-fry to accompany some fried tofu in a pepper sauce. It's missing the green onions that most stir-fries share, try adding them to see how it works. Ingredients:
1/2 cup cooked brown basmati rice - 3 |
1 cup cooked white jasmine rice - 3 |
1 clove garlic, minced - 1 |
1 egg, lightly beaten - 2 |
1 small carrot, shredded -3 |
3 tbsp chopped fresh cilantro -3 |
1/2 section of ginger - minced - 3 |
2 tbsp olive oil - 0 |
2 tbsp soy sauce -3 |
salt & pepper to taste |
Directions:
1. Heat oil until very hot in a wok or pan.
2. Saute garlic (1) 1+ minutes or until just turning brown.
3. Add egg (2). Allow egg to cook for 30 seconds then stir to break up until fully cooked (about 1 minute).
4. Add remaining ingredients (3): rice, carrot, cilantro, ginger and soy sauce. Cook 2 to 3 minutes.
5. Remove from heat, salt and pepper to taste and serve.
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