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Fried Curried Rice (Khao Pad Pong Kari)


2 tablespoon Oil
1 Garlic clove; finely chopped
2 c Plain boiled rice
1 sm Potato; diced small
1 sm Onion; diced small
1/4 c Peas
3 tablespoon Light soy sauce
1/2 teaspoon Sugar
1 teaspoon Curry powder
1/2 teaspoon Ground white pepper

TO GARNISH
1 Piece of cucumber (1-inch) thinly sliced into rounds
Coriander leaves

Yield: 2 servings

In a wok or frying pan/skillet, heat the oil until a light haze appears, add the garlic and fry until golden brown. Add the boiled rice, stir once, add all the remaining ingredients and stir until thoroughly mixed. Turn on to a serving dish and garnish with cucumber rounds and coriander.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.