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INGREDIENTS
Ingredients
- 2 tablespoons vegetable oil , divided
- 1 egg , lightly beaten
- 1 small onion , chopped
- 1 clove garlic, minced
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 3 cups cold cooked jasmine rice
- 1/2 cup vegetables, such as diced red bell pepper, asparagus pieces or peas
- 1/4 pound cooked peeled and deveined small shrimp or cubed firm tofu , (optional)
- 2 tablespoons Spicy Thai Chili Sauce
- 1 tablespoon Thai Kitchen® Gluten Free Premium Fish Sauce
INSTRUCTIONS
- 1 HEAT 1 tablespoon of the oil in large skillet or wok on medium-high heat. Add egg; stir fry until scrambled. Remove egg from skillet.
- 2 HEAT remaining 1 tablespoon oil in skillet on medium-high heat. Add onion, garlic, sugar and salt; stir fry 5 minutes or until onion is lightly browned.
- 3 STIR in rice, vegetables, shrimp or tofu, chili sauce and fish sauce; stir fry 3 minutes or until rice is heated through. Stir egg into rice mixture.
- 4 Thai Kitchen Tip: For an extra kick, serve with additional Thai Kitchen® Spicy Thai Chili Sauce on the side.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
