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Thai Fried Rice
From Dorothy McNett's recipes at www.dorothymcnett.com. If Thai basil is not available, add a few grindings of fresh pepper with regular basil. Thai basil has a spicy flavor compared to our sweet basil. Hint: Making the fried rice is even better if you use rice that has been cooked hours or even a day ahead of time, so that it is a bit more dry than freshly cooked.
1 cup jasmine rice, or other rice as desired
2 cups water
4 cloves garlic, chopped
4 tablespoons peanut oil
1 cup firm tofu, diced
1 onion, sliced and diced
1-2 sweet potatoes or white potatoes, diced
1/4 pound mushrooms, sliced
1-2 tomatoes, chopped
1 teaspoon brown sugar
3 tablespoons soy sauce
1/4 teaspoon good quality curry powder
1/2 tablespoon turmeric
1/4 teaspoon pepper
2-3 green onions, sliced
2-3 sprigs Thai basil, snipped
Combine rice and water and cook in your rice cooker, or place rice and water in a glass or ceramic batter bowl. Cover with a glass or ceramic plate. Cook in microwave 5 minutes on full power, and then 15 minutes on half power, until rice is tender and liquid has been absorbed. Set rice aside. Heat a wok or stir fry pan. Fry the garlic in the oil until browned, and then add the tofu, onion and potatoes and fry 2-3 minutes. Add the rice, mushrooms, tomatoes, brown sugar, and soy sauce and fry another 2-3 minutes. Then add the curry powder, turmeric, and pepper. Mix well. Cut the green onions into pieces and sprinkle over the top, along with the snipped basil.
Recipe created 1997-06-10.
