Ingredients
2 tbsp vegetable oil
2 each garlic cloves, crushed
2 tsp red curry paste, see recipe
1/2 lb tofu, diced
4 cup cooked long grain rice
3 tbsp soy sauce
1 each green onion, chopped
1 tbsp cilantro leaves, chopped
GARNISH
10 each green onions
1 thin cucumber slices
Directions
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.
Servings: 6 servings
Classic Thai Fried Rice Recipe brought to you by Recipe Ideas
Categories: Asian; Fried Rice; Rice; Thai; Vegetable
The History of Recipes
Recipes as a concept can be tracked far back into ancient history, at least as far back into history as early Egypt, and possibly even further. Having said that, these, old recipes were just very basic hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe discovered, according to historians are a few tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. Later on, in The time of the romans around 25BC a roman called Apicius compiled some scripts describing recipes enjoyed by wealthy Romans. In his publication, Apicius recounts how the meals were split into appetizers, main meal and desserts, something we still use today. He also recounts how the cooks of Roman times made use of many different herbs and spices, including some that we all recognise for example thyme, rue and dill. Later, there were a couple of interesting books which appeared in the 1300s ; one book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these two books are unconnected to the indian curry that is familiar to us all today, but instead accounts of the types of food prepared by the cooks of the nobility of that time. Later on in the 1400s, people returning from the crusades brought us many foods and herbs from the holy lands, including spices such as basil and coriander. These new spices and herbs led to an eruption in recipe books, many of which are now in private cookery archives. By the time we get to the 20th century, cookery books were in high demand, mostly as a result of better eduction, increased leisure time and having more money. The arrival of television gave us cooking programs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes like those on our web site. |
We hope you enjoy this Classic Thai Fried Rice recipe.
