RECIPE:
EQUIPMENT
-
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
-
Prepare Side Dip in a small bowl and set aside.
-
Prepare Seasoning Sauce by combining mushroom sauce, light soy sauce, sugar, and white pepper. Set aside.
-
Prepare rose from tomato and set aside.
-
In wok, add 2 tbsp cooking oil, add garlic, onion, and carrots and briefly cook.
-
Add cubed tofu and cook briefly.
-
Move everything aside and add egg. Cook until 80% done and then combine with other ingredients in wok.
-
Add rice (dry) and seasoning sauce, combine and cook briefly.
-
Add kale and tomato. Cook briefly and turn off heat.
-
Garnish platet with Side Dish items and Side Dip; add fried rice neatly.
ADDITIONAL LEARNING:
To learn more about our Thai Cooking Clubs (Traditional & Vegan), click HERE.
To learn more about our Professional Training Courses leading to a Diploma, click HERE.
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.
VIDEOS are prepared by Chef Dao, one of our instructors. Here is a link to her YouTube channel: