Thai Fried Rice

	    2 cups long grain Thai jasmine rice,
	1 1/2 Tbsp crushed garlic
	    3      eggs
	  1/2 tsp  sugar
          1/2 tsp  corn starch
	  1/2 tsp  white pepper
	    3 Tbsp soy (preferably Kikkoman)
	    4 Tbsp vegetable oil (reduce as necessary)
	  1/4 lb   beef
	  1/4 lb   Blue Tiger Prawns (white meat with blue-black stripe)
	  1/2 tsp  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.  Cook rice and let it cool down for 30
minutes.

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 tsp of soy, 1/2 tsp of sesame
oil, and 1/2 tsp of sugar.  Add 1/2 tsp of cornstarch to make it tender.
Divide the mixture in 2 separate vessels.  Marinate meat and prawn
separately for 30 mins.

Mix cooked rice thoroughly in large bowl with white pepper, sugar, soy
sauce.  Heat oil in high level temperature until slight smoky.  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 (or until
lightly browned).  Spread the rest of chopped parsley and green onion on
top before serving.