Thai Fried Rice 5.00 tablespoon vegetable oil 5 cloves garlic 0.75 cup peeled and finely slivered shallots 4.00 quarter-sized slices of fresh ginger cut into fine slivers 1.00 fresh hot green chili seeded and cut into fine slivers 6.00 cup cooked unsalted, white rice, cold 1.00 cup mung bean sprouts washed and drained 1.00 large egg 1.50 teaspoon salt or to taste 2.00 tablespoon minced fresh chinese parsley The Sauce: Enough mashed red bean curd to make 6.00 tb 1.00 tablespoon fresh ginger peeled, minced 2.00 tablespoon green chilies fresh, minced 2.00 tablespoon very finely minced peeled shallots 0.50 cup fresh lime or lemon juice Optional Garnishes: 6.00 sprigs fresh mint 12.00 cucumber sticks 3 x 1/3 x 1/3 DIRECTIONS: Put the oil in a wok or a heavy skillet and heat over a medium flame. When hot, put in the garlic. Stir and cook for 1 minute. Add the shallots. Stir and fry for another 2 minutes. Add the ginger and the chili. Stir and fry another minute. Put in the cooked rice and mung bean sprouts. Stir and fry for 2 minutes. Make a hole in the center of the rice and break the egg into it. Stir the egg, first in its hole and then, when it sets a bit, mix it up with the rice. Add the salt. Stir and fry the rice for 10 minutes or until it has heated through properly. Stir in the minced Chinese parsley. Mix all the ingredients for the sauce and put them in a bowl. To serve, make a mound of the rice in a large platter. Garnish with the mint and cucumber. Pass along the sauce on the side. Yield: 1 servings