Videos are part of the paid Cooking Club (https://thaichefschool.com/thai-subscription-cooking-clubs/)
RECIPE:
EQUIPMENT
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Wok or skillet
INGREDIENTS
- 1/2 cup Firm tofu, cubed
- 1 cup Rice, cooked and dry
- 2 cloves Garlic, chopped
- 1/4 cup Carrots, diced
- 1/4 cup Onion, sliced
- 1/4 cup Tomato, diced
- 1/4 cup Chinese kale, sliced
- 1 Egg
- 1 stalk Spring (green) onion, thinly sliced
SEASONING SAUCE:
- 1 tbsp Mushroom sauce
- 1 tsp Light soy sauce
- 1 tsp Sugar
- pinch White pepper powder
SIDE DIP (Pik Nam Pla):
- 2 cloves Garlic, thinly sliced
- 2 Hot chilis, thinly sliced
- 1 tbsp Lime juice
- 1 tbsp Light soy sauce
SIDE DISH:
- 10 slices Cucumber
- 1 stalk Spring onion, shaped
- 1/2 Lime
- 1/2 Tomato, to shape like a rose
- 1 leaf Lettuce
INSTRUCTIONS
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Prepare Side Dip in a small bowl and set aside.
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Prepare Seasoning Sauce by combining mushroom sauce, light soy sauce, sugar, and white pepper. Set aside.
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Prepare rose from tomato and set aside.
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In wok, add 2 tbsp cooking oil, add garlic, onion, and carrots and briefly cook.
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Add cubed tofu and cook briefly.
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Move everything aside and add egg. Cook until 80% done and then combine with other ingredients in wok.
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Add rice (dry) and seasoning sauce, combine and cook briefly.
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Add kale and tomato. Cook briefly and turn off heat.
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Garnish platet with Side Dish items and Side Dip; add fried rice neatly.
ADDITIONAL LEARNING:
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IMPORTANT
*RECIPES & VIDEOS–
Recipes presented here will vary some from your class. Every instructor teaches differently, and cooking is an art, not a science. No two chefs will cook the same dish identically. This is why the same dish eaten in multiple restaurants will all taste a bit different. There is no such thing as “one” perfect recipe. These recipes have been reviewed by us and prepared by one of our instructors.