Thai Fried Rice
- 3 cloves garlic, minced
- ½ yellow onion, finely chopped
- 1 t. red curry paste
- 1 c. sliced mushrooms
- ½ c. shredded carrots
- 4 c. cold leftover cooked rice
- 1 t. vegetarian fish sauce (optional)*
- 1 T vegetarian oyster sauce* or stir-fry sauce
- 2 t. soy sauce
- 1 t. sugar
- 2 medium tomatoes, cubed, or 10 cherry tomatoes, halved
- ½ c. frozen peas, thawed
- ¼ c. chopped green onions
- ¼ c. chopped cilantro
- lime wedges to garnish
In a large wok or chef's pan, sauté the onion and garlic in a little water until onion is soft. Add curry paste and cook, stirring, until onion is coated. Add additional water if pan dries out. Add the mushrooms and carrots and cook until vegetables are tender.
Stir the vegetarian fish sauce, vegetarian oyster sauce, soy sauce and sugar together in a cup, and add to the pan, mixing well.
Add the cold rice, stirring well to break up lumps. Add tomatoes, peas, green onions and cilantro and toss well to mix. Cook until heated through.
Serve with lime wedges on the side.
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