I didn’t expect to be posting a recipe today, since I been so busy with the baby. The last thing on my mind has been recipe creation. However, I whipped this up earlier today and it was pretty darn good, so I just had to share.
I love coconut rice and I haven’t yet perfected it at home. Occasionally I order it from my local Thai takeaway. It’s just so decadent and delicious. Last night had a night alone with the baby and picked up a Veggie Green Curry with Coconut rice to compliment. I only had the rice left, so today used it to make this quick and easy lunch for Marco and I, with some ingredients I had on hand.
For this dish, you can add any vegetables you like. I would probably have added more if I had anything left in my fridge. If you not a fan of coriander, I do recommend still trying it in this recipe. My partner hates it and he didn’t notice it. Its also kid’friendly, if you omit Sriracha sauce and use less ginger if they are sensitive. I only had half a container of coconut rice for this recipe, but if you have more feel free to double the recipe.
coconut or avocado oil
2 garlic cloves, diced
1 knob of ginger, diced
1/2 green capscium, chopped
big handful of green beans, chopped
handful of cashews
2 large eggs
1-2 tbsp chopped coriander, more to serve
1 cup leftover coconut rice
1 tbsp of tamari or more to taste
Sriracha sauce to serve
Heat a nonstick pan or wok on medium heat with 1 tablespoon of oil. Then add the garlic, ginger and green capsicum. Saute for a couple of minutes until start to brown.
Add the green beans and pinch of sea salt. Continue to saute for a few minutes, until they are tender. Add splash of water if they stick to much to the pan and let it evaporate.
Add the cashews and saute for another couple of minutes, so that they are toasted. Turn off the stove and remove all the ingredients from the pan and put in a bowl the side.
In a small bowl, beat two eggs, add chopped corriander and pinch of sea salt.
Heat pan on medium heat and add another tablespoon of oil. Then add the beaten eggs. Fold the eggs until they are scrambled and cooked. This should only take a couple of minutes. Then remove the eggs from pan and place on top of the vegetables you have on the side.
Now add the leftover coconut rice to the pan on a medium heat. Gently break any large pieces with your wooden spoon if its a bit sticky. Add a splash of water if it sticks too much. When its nearly finished heating through add the vegetables, eggs and tamari, so that its all combined.
Serve fried rice with more chopped coriander and sriracha sauce.