MMMMM----- Recipe via Meal-Master (tm) v8.04
       Title: Thai Fried Rice
  Categories: Polkadot, Faylen, Rice/pasta, Thai
       Yield: 6 Servings
       5 tb Oil
       4    Garlic clove; peeled &
     3/4 c  Shallots; peeled &
       4    Ginger slice; slivered
       1    Chile serrano
       6 c  Rice; cooked, cold
       1 c  Bean sprouts; washed &
       1    Egg
     1/2 tb Salt
       2 tb Cilantro
       6 tb Nam yuey; mashed
       1 tb Ginger, fresh;
            -peeled & grated
       2 tb Chile serrano; minced
       2 tb Shallots; peeled & minced
       6    Mint; sprig
      12    Cucumber; stick
   Put the oil in a wok or heavy skillet and heat over a medium flame.
   When hot, put in the garlic.  Stir and cook for one minute.  Add the
   shallots. Stir and fry for another two minutes.  Add the ginger and
   the chile.  Stir and fry another minute.  Put in the cooked rice and
   bean sprouts.  Stir and fry for two 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 ten minutes or until it has
   heated through properly.  Stir in the cilantro. 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.
                                   Madhur Jaffrey’s World-of-the-East
                                   Vegetarian Cooking Nam Yuey is a fish
   sauce available in Asian groceries.
   * The Polka Dot Palace BBS  1-201-822-3627  Posted by FAYLEN