Mill City Cooks

Thai Fried Rice

From Supenn Harrison of Sawatdee

Makes 2 servings

Fried rice, now a Thai favorite, originated in China.  Smart cooks know that fried rice is a great way to use up leftovers: meats, vegetables, or both.

Ingredients
 2 cups cold cooked rice (white or brown rice)
1 ½ tablespoons vegetable oil
1 clove garlic, minced
1 egg
2 cups of mixed vegetables, cut into bite sized pieces:
-green beans
-asparagus
-peas
-carrots
-green onions
-broccoli
-zucchini
(Whatever looks good at the market that day!)
4 ounces uncooked pork, chicken, or beef, thinly sliced (optional)
½ teaspoon salt
Dash of sugar
Dash of fresh cracked black pepper
 
Method
  1. Cook rice ahead of time.
  2. Heat oil in a wok or large skillet. Stir in garlic and cook briefly. Crack the egg and stir fry until cooked.
  3. Put in the vegetables, and stir for 2 minutes.
  4. Add the meat (if using) and cook for 2 minutes.
  5. Stir in the rice, salt, sugar, and black pepper.  If the rice mixture looks dry, add soy sauce, or water.