4 fluid ounces vegetable oil
1 tablespoon fresh ginger, grated
3 tablespoons garlic, mashed
3 cups assorted vegetables (carrots, peppers, mushrooms, etc.), medium dice
2 pints long-grain white rice, cooked and thoroughly chilled
6 eggs, slightly beaten
1 pint tomato concassé
2 tablespoons hot chile paste
6 tablespoons fish sauce
1 tablespoon fresh lime juice
fresh cilantro, chopped, as needed
Servings: 8
1. Heat the oil in a wok or rondeau. Add the ginger and garlic and stir-fry until lightly browned. Remove from the pan.
2. Stir-fry the vegetables and remove from the pan.
3. Stir-fry the rice until warmed through.
4. Make a well in the center of the rice and pour in the eggs. Cook the eggs until almost set before mixing them into the rice.
5. Add the tomato concassé, garlic, ginger and vegetables. Mix in the chile paste, fish sauce and lime juice. Stir-fry to a temperature of 165°F (74°C). Garnish with chopped cilantro.
1 tablespoon fresh ginger, grated
3 tablespoons garlic, mashed
3 cups assorted vegetables (carrots, peppers, mushrooms, etc.), medium dice
2 pints long-grain white rice, cooked and thoroughly chilled
6 eggs, slightly beaten
1 pint tomato concassé
2 tablespoons hot chile paste
6 tablespoons fish sauce
1 tablespoon fresh lime juice
fresh cilantro, chopped, as needed
Servings: 8
1. Heat the oil in a wok or rondeau. Add the ginger and garlic and stir-fry until lightly browned. Remove from the pan.
2. Stir-fry the vegetables and remove from the pan.
3. Stir-fry the rice until warmed through.
4. Make a well in the center of the rice and pour in the eggs. Cook the eggs until almost set before mixing them into the rice.
5. Add the tomato concassé, garlic, ginger and vegetables. Mix in the chile paste, fish sauce and lime juice. Stir-fry to a temperature of 165°F (74°C). Garnish with chopped cilantro.
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