Thai Combination Fried Rice

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  4 tbsp or 56g

• Garlic

  Raw

  8 cloves, minced or 24g

• Carrots

  Raw

  1 large or 72g

• Tofu

  Raw, firm, prepared with calcium sulfate

  4 oz or 113g

• Egg

  Whole, fresh eggs

  4 medium or 176g

• Rice

  Brown, Instant - Safeway

  1 ½ cup dry or 300g

• Fish sauce

  Ready-to-serve

  2 tbsp or 36g

• Tomatoes

  Orange, raw

  1 tomato or 111g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  100g

• Cilantro

  Latin - Melissa's

  ½ cup or 8g

• Cucumber

  Peeled, raw

  1 medium or 201g

• Limes

  Raw

  1 fruit or 67g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

Directions

1. Heat a large wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the oil and swirl, then add the carrot and tofu. Stir-fry until lightly colored, about two minutes. Add the garlic and stir-fry until golden, about 30 seconds. Pour in the beaten egg. Stir-fry until scrambled, then add the rice. Cook the rice scooping it up and pressing it into the pan, then scooping it up again for about two minutes. Add the fish, chile sauces, tomato and chopped scallions, then stir together for about a half-minute. Serve, garnishing each plate with the cilantro and cucumbers and passing lime wedges, scallions and fish sauce with chiles. Diners should squeeze lime juice onto their rice as they eat.
2. Recipe by: Martha Rose Shulman (source: https://cooking.nytimes.com/recipes/1014004-thai-combination-fried-rice)