Thai Fried Rice 4 fl. oz vegetable oil 1 tablespoon fresh ginger. peeled and minced 3 tablespoons fresh garlic, mashed 4 ounces carrots, diced 3 ounces bell peppers, diced 4 ounces mushrooms, sliced 4 ounces celery, diced 17 ounces long grain rice, cooked and chilled 6 each egg, beaten 2 tablespoons tomato, concasse 2 tablespoons Siracha sauce 3 fl. oz fish sauce 1 tablespoon fresh lime juice as needed fresh cilantro, chopped Servings/Yield: 8 servings

1.Heat the oil in the wok or rondeau. Add the ginger and garlic until lightly browned. Remove from the pan. Stir fry the vegetables and remove from the pan. 2.Stir fry the rice until warmed through. 3.Make a well in the center of the rice and pour in the eggs. Cook until almost set before mixing them into the rice. 4.Add the tomato concassee, garlic, ginger and vegetables. Mix in chili paste, fish sauce, lime juice. Stir fry to 165 degrees. Garnish with chopped cilantro. Source On Cooking p. 668