Recipe - Thai Fried Rice

5 tablespoon Vegetable oil
4 5 cloves
Three fourths cup Peeled and finely slivered
Shallots
4 Quartersized slices of
Fresh ginger,
Cut into fine slivers
1 Fresh hot green chili,
Seeded and
Cut into fine slivers
6 cup Cooked, unsalted, white rice
Cold
1 cup Mung bean sprouts washed
And drained
1 lg Egg
1 One half teaspoon Salt or to taste
2 tablespoon Minced fresh Chinese
Parsley
=== FOR THE SAUCE ===
Enough mashed red bean curd
To make
6 Tablespoons
1 tablespoon Peeled, very finely grated
Fresh ginger
2 tablespoon Very finely minced fresh hot
Green chilies
2 tablespoon Very finely minced peeled
Shallots
One half cup Fresh lime or lemon juice
=== Optional Garnishes ===
6 Sprigs fresh mint
12 Cucumber sticks, 3" x 1/3" x
1/3 "
Garlic

Author's Note: It is not so much the ingredients in this dish that make it
different from Chinese fried rice as the sauce it is eaten with. The main
ingredient in this sauce is fermented bean curd, strong cheesy cubes that
are available bottled in most Chinese grocery stores, which sell many types
of fermented bean curd. The type used here consists of cubes that are
doused in a red, winy liquid and are bottled as Red Bean Curd or Nam Yee.
At Thai grocery stores, ask for red "tao hoo yee".

K's Note: All I could find was Red Bean Curd Sauce, which appears to be the
same thing, but already mashed. Put the oil in a wok or a heavy skillet and
heat over a medium flame. When hot, put in the garlic. Stir and cook for 1
minute. Add the shallots. Stir and fry for another 2 minutes. Add the
ginger and the chili. Stir and fry another minute. Put in the cooked rice
and mung bean sprouts. Stir and fry for 2 minutes. Make a hole in the
center of the rice and break the egg into it. Stir the egg, first in its
hole and then, when it sets a bit, mix it up with the rice. Add the salt.
Stir and fry the rice for 10 minutes or until it has heated through
properly. Stir in the minced Chinese parsley.

Mix all the ingredients for the sauce and put them in a bowl.

To serve, make a mound of the rice in a large platter. Garnish with the
mint and cucumber. Pass along the sauce on the side.

Recipe By : Madhur Jaffrey's WorldoftheEast Vegetarian Cooking

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip