Thai Combination Fried Rice
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons canola or vegetable oil
- 8garlic cloves, minced or pressed
- 1large carrot, peeled and diced small or cut in julienne
- 4ounces tofu, patted dry and cut in ½-inch dice
- 4eggs, beaten and seasoned with salt and pepper
- 5cups cooked rice, preferably Thai jasmine rice available in markets that sell Asian foods
- 2 to 3tablespoons Thai or Vietnamese fish sauce (to taste)
- 2 to 3teaspoons Thai or Indonesian chile sauce (to taste)
- 1tomato, chopped
- 1bunch scallions, both white and green parts, chopped
- ½cup chopped cilantro
- Thinly sliced cucumber
- Lime wedges
- Scallions
- Fish sauce with hot chiles nam pla prik or half the amount of soy sauce
For the Garnish
Preparation
- Step 1
Heat a large wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the oil and swirl, then add the carrot and tofu. Stir-fry until lightly colored, about two minutes. Add the garlic and stir-fry until golden, about 30 seconds. Pour in the beaten egg. Stir-fry until scrambled, then add the rice. Cook the rice — scooping it up and pressing it into the pan, then scooping it up again — for about two minutes. Add the fish, chile sauces, tomato and chopped scallions, then stir together for about a half-minute. Serve, garnishing each plate with the cilantro and cucumbers and passing lime wedges, scallions and fish sauce with chiles. Diners should squeeze lime juice onto their rice as they eat.
- Advance preparation: Cooked rice will keep for three or four days in the refrigerator. The dish is a last-minute stir-fry.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
This recipe is one of my favorites. However, 8 cloves of garlic is total overkill. I usually go with 2-3 cloves and it's still plenty garlicy without burning your mouth for a week.
Also, I use two carrots instead of one and I pass on the cilantro.
Do not pass on the cucumbers, though -- they are the secret key to this recipe. However, I strongly recommend cutting them in julienne as opposed to slicing.
The only Thai chili sauce (as opposed to chile paste) I could find at Whole Foods was sweet chili sauce; is that right, or is it a hot chili sauce?
This is a great dish for a quick dinner. Make sure your get all the moisture out of the tofu. Then, it fries up nice and crisp. I use extra firm.
Nice flavor. Spicy hot too.
This was just delicious. Absolutely loved it. I added a dash of soya sauce at the end to add some color and flavor.
I had some tofu marinating in soy, ginger, garlic, honey so chopped that up and used it along with mae ploy sweet chili sauce and leftover white rice. Garnished with some fresh lime, red pepper flakes and a dash of soy sauce. Didn’t use cilantro. Came out good. Will most likely use this recipe again. So simple and can basically chop up and add whatever you have in your fridge.