Thai Recipes
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| Ingredients |
| 1 |
Cooked rice |
2+ 1/2 cups |
| 2 |
Mushrooms,thinly sliced |
1/2 cup |
| 3 |
Broccoli florets , finely chopped |
1/2 cup |
| 4 |
Eggs |
2 |
| 5 |
Carrots , finely chopped |
1 |
| 6 |
Soy sauce |
3 tablespoons |
| 7 |
Black pepper powder |
1 teaspoon |
| 8 |
Red pepper, cut into strips |
1 |
| 9 |
Frozen green peas |
2 tablespoons |
| 10 |
Fresh coriander leaves , chopped |
2 tablespoons |
| 11 |
Tomato and cucumber slices |
few for garnish |
| Method |
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Heat oil in a wok, add the garlic and stir-fry for 1 minute. Add mushrooms
carrots and broccoli and stir-fry for 2 minutes. Break the eggs directly into
the wok and cook them without breaking them, until they are partially set.
Push the eggs and vegetables to one side of the wok and add rice to the other
side of the wok. Add soy sauce on the rice and then by using shoveling motion
combine the two sides of the wok until rice, eggs and vegetables are fully
incorporated. Add black pepper and peas, toss well and transfer to the serving
platter. Garnish with red pepper strips, chopped coriander and tomato and
cucumber slices and serve.
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| Introduction
of the dish |
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This easy and delectable recipe has the distinction of being
entirely vegetarian by omitting the eggs.
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