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Thai Fried Rice

check, ethnic

4 tablespoon vegetable oil
2 lop cheung or chinese
1 sausages, thinly sliced
1/2 lb medium shrimp, peeled,
1 deveined and patted dry
2 eggs, beaten
2 serranos, seeded and diced
1 centiliter garlic, minced
3 scallions, thinly sliced
3 cup cold cooked rice
1 thai fish or soy sauce
2 thai red chiles, seeded and
1 diced

Heat 2 T of oil in wok over high heat. Stir-fry sausages until edges are crisp. Transfer to platter with slotted spoon. Stir-fry shripm just until pink and transfer to platter. Drain liquid from wok, leaving about a spoonful of oil. Pour in eggs, swirling to make a thin, puffy layer. Quickly scramble into bite-sized pieces and transfer to platter. Return wok to high heat and swirl in remaining oil. Stir-fry serranos, garlic, and scallions less than a minutes. Add rice, stirring and tossing to evenly coat and fry. Return sausage, shrimp, and egg to wok, drizzle fish or soy suace to taste, and stir and toss less than a minutes. Turn out onto platter and garnish with red chiles. Source: "Totally Chile Pepper Cookbook", 1994

Yield: 4 servings

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