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Thai Fried Curried Rice


3 tablespoon Safflower oil.
2 tablespoon Red curry paste.
8 oz Broccoli, steamed.
1 c Cauliflower, steamed.
2 lb Cooked long grain rice (2 cups).
2 tablespoon Finely chopped shallots.
2 Red chilies, seeded and finely chopped.
2 md Onions, finely chopped.
1 tablespoon Lemon or lime juice.
1 tablespoon Soya sauce.

Yield: 6 servings

Heat the oil in a wok or large frying pan and stir the curry paste for 3 minutes. Add the steamed vegetables and stir fry until well heated through. Add the rice, mix well and continue to stir fry until heated through. Transfer to a serving dish.

Sprinkle shallots over the top with chilies.

Sprinkle with chopped onions, lemon juice and soya sauce before serving.




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