- 1 tablespoon Thai green curry paste
- Juice of 1/2 lime + lime wedges for serving
- 1 teaspoon coconut palm sugar/coconut sugar or cane sugar
- 3 large eggs
- 3 tablespoons-1/4 cup unrefined coconut oil
- 1 shallot, diced
- 2 kaffir lime leaves
- 1/2 teaspoon chili flakes
- 2 cups day-old brown rice, cold
- 5 leaves of Thai basil, julienned (regular basil is fine too!)
- 1/2 cup bean sprouts
- In a small bowl, combine the curry paste, lime juice and palm sugar and set aside.
- In a separate bowl, whisk the eggs.
- Place a pan over high heat and melt 1 tablespoon of the coconut oil in the pan. As soon as it melts, pour in the whisked eggs. Scramble quickly, making sure not to overcook. Transfer eggs to a small plate and set aside.
- Add more coconut oil to the hot pan, then add the diced shallots. Cook until slightly translucent. Add the lime leaves and chili flakes, and cook for about 1 minute. Add the curry paste mixture, and cook until fragrant.
- Add the rest of the coconut oil and once melted, add the cold brown rice, separating with your fingers as you sprinkle it into the pan. Stir to coat the rice in oil, spread it out as much as possible in the pan, then allow it to crisp in the pan, not disturbing it for at least 30 seconds before stirring again. Continue to do this until the rice is completely toasted.
- Add the egg back into the pan, breaking it up to combine, along with the bean sprouts and basil. Stir to combine. Serve with the lime wedges.
- Tips: Move quickly, and make sure the rice is day old and cold because it fries better and doesn't stick to the pan.