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.