Fried Rice with Chorizo, Egg and Garlic Scape and Tomato
Kao Phad Piset
I didn’t really plan to write this recipe. Last night I put together a quick meal for myself after returning from the Snohomish Farmer Market Cooking Demo. In my refrigerator I had left-over rice, lovage, chorizo and egg. From the market I had fresh garlic, garlic scapes and tomatoes. So I put together some fried rice. Then I sat down and started eating. It was so good and special that I had to write down the recipe and post it. It was a beautiful summer day. Then at the cooking demo, everyone loved the simple stir-fried vegetables. At home I ate this fried rice with a special feeling, and it was very clear that using the freshest ingredients was key. I would like to take a good minute to thank the farmers who deserve all the credit.3 tablespoons canola oil 2 cloves garlic, peeled and crushed 1 teaspoon minced ginger, optional 4 garlic scapes, cut into 1/2 inch length 1/4 cup lovage, chopped, optional 1/2 tomato, diced 1/4 cup chorizo 1 egg 1 cup jasmine rice 1/2 teaspoon fish sauce 1 lime wedge
Heat a wok or fry pan on high heat and stir in canola oil, garlic and ginger and cook until garlic is yellow. Stir in garlic scape, lovage and tomato and cook for 30 seconds and then stir in chorizo for 30 seconds more. Push aside all ingredient, add 1 tablespoon canola oil and egg, scramble the egg 5 times until just half-cooked, stir in jasmine rice. Add fish sauce and stir for 30 seconds. When the rice heat up really well, it is done. Serve with lime wedge.
My day at the Snohomish Farmer Market.
Thai Cooking for Kids
Gluten-Free Recipe© 2010 Pranee Khruasanit Halvorsen I Love Thai cooking Pranee teachs Thai Cooking class in Seattle areas, her website is: I Love Thai cooking.com