Thai Fried Rice
|Vegetable oil||2 Teaspoon|
|Onions||2 , chopped|
|Bacon rashers||4 , cut into strips|
|Garlic||4 Clove (20 gm), thinly sliced|
|Eggs||4 , lightly beaten|
|Rice||14 Ounce, cooked (2 Cups, 440 Gram)|
|Lime juice||3 Tablespoon|
|Light soy sauce||2 Tablespoon|
|Thai fish sauce||1 Tablespoon (Nam Pla)|
|Italian tomatoes||3 , chopped (Egg Type)|
|Red shallots/Golden shallots||4 , chopped|
|Fresh coriander leaves||3 Tablespoon|
1. Heat oil in a wok or frying pan over a medium heat, add onions, bacon and garlic and stir-fry for 4 minutes or until onions are golden. Remove and set aside.
2. Add eggs to wok, then swirl wok in a circular motion to coat with egg and cook for 1-2 minutes or until set. Remove omelette from pan, roll and cut into strips. Set aside.
3. Add rice, lime juice and soy and fish sauces to pan and stir-fry for 5 minutes or until heated through. Add tomatoes, shallots and coriander, then return onion mixture and omelette to pan and toss to combine.