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.
Ingredients2 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
- Cook rice ahead of time.
- Heat oil in a wok or large skillet. Stir in garlic and cook briefly. Crack the egg and stir fry until cooked.
- Put in the vegetables, and stir for 2 minutes.
- Add the meat (if using) and cook for 2 minutes.
- Stir in the rice, salt, sugar, and black pepper. If the rice mixture looks dry, add soy sauce, or water.