Rosie Honey Fried Rice
INGREDIENTS
1 cup basmati or jasmine rice
¾ cup water
¾ cup coconut milk
2 tbsp vegetable oil or peanut oil
1 medium shallot, minced
½ cup sweet onion
¼ cup purple onion
4 cloves garlic, minced
½ red bell pepper, cut into bite-sized pieces
1 tbsp minced fresh ginger root
1 stalk lemon grass, chopped
2 tbsp Thai red curry paste
½ tsp madras curry powder
2 large eggs (optional)
½ cup chopped cabbage
½ (16 ounce) package frozen mixed vegetables
½ cup of diced pineapple
2 tbsp coconut milk
1 tbsp Rosie honey
6 fresh basil leaves, chopped
¼ tsp red pepper flakes (optional)
Directions
Rinse rice in running water until water runs clear.
Combine rice, water, and coconut milk in a saucepan and bring to a boil.
Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
Heat oil in a large skillet over medium heat.
Add shallot and cook until softened, about 3 minutes.
Add onions and garlic and cook until fragrant, about 30 seconds.
Add red bell pepper and ginger. Allow to cook for 3 to 5 minutes.
Add curry paste and curry powder, mix until well combined.
Add cooked rice and mix well. Move the rice mixture to one side of the skillet and crack eggs into the skillet.
Cook and stir eggs until set and scrambled about 3 minutes. Mix scrambled egg with rice mixture.
Add chopped cabbage and vegetables and mix well for about 2 minutes. Add pineapple.
Combine 2 tbsp coconut milk and Rosie honey.
Stir in coconut milk mixture in fried rice, tossing for about a minute.
Remove from heat and sprinkle with fresh chopped basil and red pepper flakes if desired.
*Tips
Add cashew nuts if desired.
Red pepper flakes add a little kick to the flavor if you like spicy.
Boil frozen vegetables for about 2 minutes before adding them to rice ensure veggies are not undercooked after being added to the fried mixture.