Thai Coconut-Lime Fried Rice

Ingredients

• 2 cups Cooked jasmine rice (cold, day-old preferred)
• 1/4 cup Coconut milk
• 2 large Eggs
• 2 tbsp Lime juice
• 1 tbsp Fish sauce (or soy sauce)
• 1 tsp Brown sugar
• 2 cloves Garlic
• 1 tsp Ginger
• 1 cup Mixed vegetables (e.g., peas, carrots, bell pepper)
• 1/4 cup Cilantro, chopped
• 2 wedges Lime wedges
• 1 tbsp Neutral oil (for cooking)

Instructions

1. 1

   Prep (10 minutes): Mince the garlic and ginger. Chop cilantro. Measure coconut milk, lime juice, fish sauce (or soy sauce), and brown sugar. If needed, thaw or prep mixed vegetables.

2. 2

   Cook (15 minutes): Heat a large skillet or wok over medium-high heat with the oil. Add garlic and ginger and stir for 30 seconds.

3. 3

   Add mixed vegetables and stir-fry for 3–4 minutes until warmed and slightly tender.

4. 4

   Push vegetables to one side. Crack in the eggs and scramble until just set, then mix through the vegetables.

5. 5

   Add the cold cooked rice. Stir-fry 4–5 minutes to heat through and lightly toast the rice.

6. 6

   Pour in coconut milk, lime juice, fish sauce (or soy sauce), and brown sugar. Toss until evenly coated and glossy, about 2–3 minutes.

7. 7

   Turn off heat. Stir in most of the cilantro, then serve with remaining cilantro and lime wedges.