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 an idea can be found far back into the far past, certainly as far back as ancient Egypt, and potentially, even further back. In practice though, sadly, these ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to academics are a few tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans 25BC a roman called Apicius created a number of documents describing recipes enjoyed by his fellow Romans. In his publication, Apicius describes how the roman meals were separated into starters, main course and dessert, a style of dining still practiced today. Aspicius recounts how the cooks of his times used a wide range of spices and herbs, including many that are still in use today for example basil, mint and asafoetida. Over the succeeding few centuries, the families of Europe competed with each other to serve the most exotic meals, and because of this the best chefs and their recipe collections were at a premium. Notwithstanding that, it was during the nineteenth century that haute cuisine and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to assembling, testing, and recording recipes of the day. When we get to the 20th century, cookbooks were in high demand, mostly as a result of higher levels of literacy, people having increased spare time and having more disposable income. The arrival of TV gave us cooking programs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, allowing everyone to access thousands of recipes just like those on this site. |
We hope you enjoy this Classic Thai Fried Rice recipe.
