Ingredients
- 10 green onions
- 2 garlic (cloves)
- 1 green onion
- 475 gr long rice (grain)
- 240 gr tofu
- 45 ml soy sauce
- 30 ml vegetable oil
- 6 gr curry paste (red)
- 1 gr 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 half c fresh green & red chilies & chop them into small pieces. Add to 1.5 c rice vinegar mixed with 1 tb soy sauce. Serve immediately.
Refrigerated it will keep a couple of weeks.
