Asian

NY Times Thai Combination Fried Rice is for Dinner.

NY Times Thai Combination Fried Rice takes several minutes to prepare.

NY Times Thai Combination Fried Rice takes several minutes to cook.

NY Times Thai Combination Fried Rice makes 6 servings.

The ingredients for NY Times Thai Combination Fried Rice are:

4 tablespoons canola or vegetable oil

8 garlic cloves, minced or pressed

1 large carrot, peeled and diced small or cut in julienne

4 ounces tofu, patted dry and cut in 1/2-inch dice

4 eggs, beaten and seasoned with salt and pepper

5 cups cooked rice, preferably Thai jasmine rice (available in markets that sell Asian foods)

2 to 3 tablespoons Thai or Vietnamese fish sauce (to taste)

2 to 3 teaspoons Thai or Indonesian chile sauce (to taste)

1 tomato, chopped

1 bunch scallions, both white and green parts, chopped

For the garnish:

1/2 cup chopped cilantro

Thinly sliced cucumber

Lime wedges

Scallions

Fish sauce with hot chiles (nam pla prik)

Here is how you make NY Times Thai Combination Fried Rice:

1. Heat a large wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the oil and swirl, then add the carrot and tofu. Stir-fry until lightly colored, about two minutes. Add the garlic and stir-fry until golden, about 30 seconds. Pour in the beaten egg. Stir-fry until scrambled, then add the rice. Cook the rice ? scooping it up and pressing it into the pan, then scooping it up again ? for about two minutes. Add the fish, chile sauces, tomato and chopped scallions, then stir together for about a half-minute. Serve, garnishing each plate with the cilantro and cucumbers and passing lime wedges, scallions and fish sauce with chiles. Diners should squeeze lime juice onto their rice as they eat.Yield: Serves four to six.Advance preparation: Cooked rice will keep for three or four days in the refrigerator. The dish is a last-minute stir-fry.Number of Servings: 6Recipe submitted by SparkPeople user METHYLENEBLUE.

The nutritional information for NY Times Thai Combination Fried Rice is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 410.7

• Total Fat: 17.9 g
• Cholesterol: 141.7 mg
• Sodium: 862.4 mg
• Total Carbs: 46.8 g
• Dietary Fiber: 2.1 g
• Protein: 17.0 g

NY Times Thai Combination Fried Rice is Asian cuisine.