Ingredients with Measurements:
- 2 cups cooked jasmine rice
- 1 tablespoon vegetable oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1/2 cup frozen peas
- 1/2 cup unsweetened shredded coconut
- 1/4 cup soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon lime juice
- 1/4 teaspoon red pepper flakes
- 2 eggs, beaten
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the onion and garlic and cook until softened, about 2 minutes.
3. Add the red bell pepper and peas and cook for another 2-3 minutes.
4. Add the cooked jasmine rice and stir to combine.
5. In a small bowl, whisk together the soy sauce, fish sauce, brown sugar, lime juice, and red pepper flakes.
6. Pour the sauce over the rice and stir to coat evenly.
7. Push the rice mixture to one side of the wok or skillet and pour the beaten eggs into the other side.
8. Scramble the eggs until cooked through, then stir them into the rice mixture.
9. Add the shredded coconut and cilantro and stir to combine.
10. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 347
- Fat: 14g
- Carbohydrates: 48g
- Protein: 9g
- Sodium: 1,659mg
- Sugar: 12g
- Fiber: 4g
Substitutions for ingredients:
- Jasmine rice can be substituted with any type of cooked rice.
- Vegetable oil can be substituted with any type of cooking oil.
- Red bell pepper can be substituted with any color bell pepper.
- Frozen peas can be substituted with any frozen vegetable.
- Unsweetened shredded coconut can be substituted with sweetened shredded coconut.
- Soy sauce can be substituted with tamari or coconut aminos.
- Fish sauce can be substituted with soy sauce or oyster sauce.
- Brown sugar can be substituted with honey or maple syrup.
- Lime juice can be substituted with lemon juice.
- Red pepper flakes can be substituted with cayenne pepper or chili powder.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add cooked shrimp, chicken, or tofu for added protein.
- Use quinoa instead of rice for a gluten-free option.
- Add chopped cashews or peanuts for added crunch.
- Add diced pineapple for a sweet and savory twist.
Tips and tricks:
- Use day-old rice for best results.
- Make sure to cook the eggs separately before adding them to the rice mixture.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
- Toast the shredded coconut in a dry skillet before adding it to the rice for added flavor.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl or on a plate with a sprinkle of cilantro on top.
Garnishes:
- Chopped peanuts or cashews
- Lime wedges
- Sliced green onions
Pairings:
- Thai iced tea
- Mango sticky rice
- Spring rolls
Suggested side dishes:
- Steamed vegetables
- Thai cucumber salad
- Tom yum soup
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to moisten it.
- If the rice is too wet, cook it for a few more minutes to evaporate any excess liquid.
Food safety advice:
- Make sure to cook the rice and eggs to the appropriate temperature to avoid foodborne illness.
Food history:
- Fried rice is a popular dish in many Asian countries, including Thailand.
Flavor profiles:
- Sweet, savory, and slightly spicy
Serving suggestions:
- Serve hot as a main dish or side dish.
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Region: Thai