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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Tasse | At least day old cooked rice; two day old is better |
| 1 mittel | White onion; sliced in shreds |
| 1/2 | green bell pepper shredded |
| 2 | Serranos; seeded and shredded |
| 1 Esslöffel | Thai red chile paste |
| 1 Esslöffel | ginger finely chopped, fresh |
| 1 Esslöffel | Nuoc nam; (fish sauce) |
| 1 | Egg; mixed with a dash of fish sauce |
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Get wok very hot, and add about 1 - 2 tbls peanut oil, add chile paste and ginger and stir fry rapidly, add the onion and pepper shreds, and continue stir frying...move this to one side of wok, and dump in the egg; immediately, as it starts to set, add the rice, and stir fry, mixing back in the other ingredients at the side of the wok, so that it is all well incorporated and then add the fish sauce...try one tbls, mix around, cut the heat, and taste, then add another one! I also toss in some Chinese cooking wine, which is also salt...no soy sauce in this fried rice! Enjoy
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