NoOTa
26-10-2005, 04:13 PM
<TABLE width=550><TBODY><TR><TD colSpan=5><TABLE width="100%"><TBODY><TR><TD width="25%">http://www.mcdang.com/eng/Thaicuisine/Pic/th23_1.jpg</TD><TD width="50%">Egg Fried Rice
(KHAO PHAT KHAI)
</TD><TD width="25%">http://www.mcdang.com/eng/Thaicuisine/Pic/th23_2.jpg
</TD></TR></TBODY></TABLE></TD></TR><TR><TD vAlign=bottom align=left colSpan=3>INGREDIENTS :</TD><TD vAlign=center align=right width=239 colSpan=-5 rowSpan=8>http://www.mcdang.com/eng/Thaicuisine/Pic/th23_4.jpg</TD></TR><TR><TD vAlign=bottom noWrap align=left width=237> Left over rice, at room temperature </TD><TD vAlign=bottom noWrap align=middle width=65> 1 1/2</TD><TD vAlign=bottom noWrap align=middle width=43>cup</TD></TR><TR><TD vAlign=bottom align=left width=237> Vegetable oil</TD><TD vAlign=bottom align=middle width=65>1/2</TD><TD vAlign=bottom align=middle width=43>cup</TD></TR><TR><TD vAlign=bottom align=left width=237> Egg </TD><TD vAlign=bottom align=middle width=65>1</TD><TD vAlign=bottom align=middle width=43>whole</TD></TR><TR><TD vAlign=bottom align=left width=237> Spring onions, chopped </TD><TD vAlign=bottom align=middle width=65>6</TD><TD vAlign=bottom align=middle width=43> </TD></TR><TR><TD vAlign=bottom align=left width=237> Fish sauce </TD><TD style="vnd: d-mmm" vAlign=bottom align=middle width=65 colSpan=-6>2 - 3</TD><TD vAlign=bottom align=middle width=43 colSpan=-6>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=237> Ground white pepper</TD><TD vAlign=bottom align=middle width=65>1</TD><TD vAlign=bottom align=middle width=43>tbsp.</TD></TR><TR><TD vAlign=bottom align=left colSpan=3> (1 serving)</TD></TR><TR><TD colSpan=5 height=327><TABLE width="100%"><TBODY><TR><TD width="49%" rowSpan=4>http://www.mcdang.com/eng/Thaicuisine/Pic/th23.jpg</TD><TD width="51%"> 1. Heat oil in a wok or saute pan. While the oil is heating, beat the egg in a bowl.
</TD></TR><TR><TD width="51%"> 2. Add the beaten eggs to the hot oil and scramble to a soft scramble stage by stirring constantly.
</TD></TR><TR><TD width="51%"> 3. Add cold (left over) rice to the wok or saute pan and stirfry to heat up the rice and spread the scrambled egg evenly over the rice.
</TD></TR><TR><TD width="51%"> 4. Once the rice is hot, add chopped spring onions. Toss and season with fish sauce and pepper. Serve this fried rice with sliced cucumber and spring onions. This dish usually accompanies other main dishes which are eaten Thai style.
</TD></TR></TBODY></TABLE><TABLE width="100%"><TBODY><TR><TD width="74%">Tips </TD><TD width="26%" rowSpan=3>http://www.mcdang.com/eng/Thaicuisine/Pic/th23_3.jpg
</TD></TR><TR><TD width="74%"> Fried rice tastes better when the rice kernels are allowed to scorch a little at the bottom or the side of the wok or pan. This gives the rice a toasted flavor and is very tasty. At all times use a high heat when making fried rice.
</TD></TR><TR><TD width="74%"> Do not use freshly cooked rice for fried rice because it will be too soggy as it has too much moisture.
</TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE>
ที่มา : mcdang.com
(KHAO PHAT KHAI)
</TD><TD width="25%">http://www.mcdang.com/eng/Thaicuisine/Pic/th23_2.jpg
</TD></TR></TBODY></TABLE></TD></TR><TR><TD vAlign=bottom align=left colSpan=3>INGREDIENTS :</TD><TD vAlign=center align=right width=239 colSpan=-5 rowSpan=8>http://www.mcdang.com/eng/Thaicuisine/Pic/th23_4.jpg</TD></TR><TR><TD vAlign=bottom noWrap align=left width=237> Left over rice, at room temperature </TD><TD vAlign=bottom noWrap align=middle width=65> 1 1/2</TD><TD vAlign=bottom noWrap align=middle width=43>cup</TD></TR><TR><TD vAlign=bottom align=left width=237> Vegetable oil</TD><TD vAlign=bottom align=middle width=65>1/2</TD><TD vAlign=bottom align=middle width=43>cup</TD></TR><TR><TD vAlign=bottom align=left width=237> Egg </TD><TD vAlign=bottom align=middle width=65>1</TD><TD vAlign=bottom align=middle width=43>whole</TD></TR><TR><TD vAlign=bottom align=left width=237> Spring onions, chopped </TD><TD vAlign=bottom align=middle width=65>6</TD><TD vAlign=bottom align=middle width=43> </TD></TR><TR><TD vAlign=bottom align=left width=237> Fish sauce </TD><TD style="vnd: d-mmm" vAlign=bottom align=middle width=65 colSpan=-6>2 - 3</TD><TD vAlign=bottom align=middle width=43 colSpan=-6>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=237> Ground white pepper</TD><TD vAlign=bottom align=middle width=65>1</TD><TD vAlign=bottom align=middle width=43>tbsp.</TD></TR><TR><TD vAlign=bottom align=left colSpan=3> (1 serving)</TD></TR><TR><TD colSpan=5 height=327><TABLE width="100%"><TBODY><TR><TD width="49%" rowSpan=4>http://www.mcdang.com/eng/Thaicuisine/Pic/th23.jpg</TD><TD width="51%"> 1. Heat oil in a wok or saute pan. While the oil is heating, beat the egg in a bowl.
</TD></TR><TR><TD width="51%"> 2. Add the beaten eggs to the hot oil and scramble to a soft scramble stage by stirring constantly.
</TD></TR><TR><TD width="51%"> 3. Add cold (left over) rice to the wok or saute pan and stirfry to heat up the rice and spread the scrambled egg evenly over the rice.
</TD></TR><TR><TD width="51%"> 4. Once the rice is hot, add chopped spring onions. Toss and season with fish sauce and pepper. Serve this fried rice with sliced cucumber and spring onions. This dish usually accompanies other main dishes which are eaten Thai style.
</TD></TR></TBODY></TABLE><TABLE width="100%"><TBODY><TR><TD width="74%">Tips </TD><TD width="26%" rowSpan=3>http://www.mcdang.com/eng/Thaicuisine/Pic/th23_3.jpg
</TD></TR><TR><TD width="74%"> Fried rice tastes better when the rice kernels are allowed to scorch a little at the bottom or the side of the wok or pan. This gives the rice a toasted flavor and is very tasty. At all times use a high heat when making fried rice.
</TD></TR><TR><TD width="74%"> Do not use freshly cooked rice for fried rice because it will be too soggy as it has too much moisture.
</TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE>
ที่มา : mcdang.com