Ingredients
- 10 green onions
- 2 garlic (cloves)
- 1 green onion
- 4 cup long rice (grain)
- 1/2 pound tofu
- 3 tablespoon soy sauce
- 2 tablespoon vegetable oil
- 2 teaspoon curry paste (red)
- 1 tablespoon cilantro leaves
- 1 slice cucumber
Heat the oil in a wok over medium-high heat. Add the garlic & stir-fry for 1 minute. Add the curry paste & stir-fry until it releases its aroma. Add the tofu & cook another 3 minutes. Add the rice, mix & fry for 2 minutes. Add the soy sauce, green onion & cilantro & transfer to a serving dish & garnish.
Serve with a clear soup & a salad & this makes a good meal in itself.
Serve with chilies in vinegar on the side: Chop 1/2 c fresh green & red chilies & chop them into small pieces. Add to 1 1/2 c rice vinegar mixed with 1 tb soy sauce. Serve immediately.
Refrigerated it will keep a couple of weeks.
