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Thai Fry Rice

2 cups long grain Thai jasmine rice
1 1/2 tablespoon of crushed garlic
3 eggs
1/2 teaspoon sugar
1/2 teaspoon corn starch
1/2 teaspoon white pepper
3 tablespoons soy
4 tablespoons vegetable oil
1/4 pound beef
1/4 pound blue tiger prawn (white meat with black-blue stripe)
1/2 teaspoon sesame oil
1/4 cup chopped green onion
1/4 cup chopped Chinese parsley

Rinse rice well and put it in rice cooker with 1/2 inch of water
higher than the surface of rice (newly harvested need less water
compared to stocked rice). Cook rice and let it cool down for 30

Slice beef the size of 1/4"x1/2"x1" across grain. Peel prawns and
slice in half. Mix 1/2 table spoon of garlic, 1 tea spoon of soy,
1/2 teaspoon sesame oil, and 1/2 teaspoon sugar. Add 1/2 teaspoon
cornstarch to make it tender. Divide the mixture in 2 separate
vessels. Marinate meat and prawns separately for 30 mins.

Mix cooked rice thoroughly in large bowl with white pepper, sugar,
and soy sauce. Heat oil in high level temperature until slight
smoke appears. Scramble eggs and garlic in oil then put in the
rest of beef and prawns; stir for 30 seconds. Throw in rice and
stir about 2 minutes. Spread the rest of chopped parsley and green
onion on top before serving.


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