Thai Fried Rice

The basic ingredients are the same as the Chinese variation (rice, meat, vegetables, eggs and flavorings), but obviously the results are very different in taste. Many recipes don't call for the red curry paste, but I love it's headyness, and it gives the dish an extra kick of Thai flavor. Excellent as a side dish, but with a salad or vegetable it makes a great main course.

3 T peanut, or vegetable oil

3 garlic cloves, crushed

1 T Thai red curry paste

1/2 # ground pork

4 c cooked rice, cold (must be firm, and dry, not mushy)

1 T dried shrimp powder

2 eggs, beaten

2 T fish sauce

3 green onions, chopped

2 T cilantro, chopped

Heat wok until hot, add oil, and reheat. Add garlic, stir-fry for a few seconds, then add curry paste, fry a few seconds more. Toss in the ground pork, and cook for about 2-3 minutes.

Add the cold rice, and fry for about 2 minutes, add shrimp powder and stir well. Beat the fish sauce in with the eggs, and add to the wok. Continue to fry another 4 minutes, until eggs are set.

At this point, add the green onions, and cilantro, toss a few seconds, and serve.