Stir Fried Coconut Rice with Scrambled Eggs Thai Style
An original "leftovers" recipe
Ingredients:- Leftover Coconut Jasmine rice (1/2-1 cup)
- Jasmine Rice
- Coconut Milk
- 3 Large organic eggs
- 2 tbsp water
- 4-6 tbsp olive oil
- 6 slices of Citterio Salumi Pronti diced small
- Sweet Thai Chili Sauce
- Fresh ground black Pepper to taste
Coconut Jasmine rice is super easy to make. Plan to make this meal with the leftovers after making Coconut Jasmine Rice to go with a stir fry or other meal the night before.
Using the package directions for liquid to rice ratio prepare jasmine rice, but substitute canned coconut milk (Polar or Thai Kitchen for example) for the water. The more you add, the sweeter it will be up to the max liquid. Be sure to shake or stir the coconut milk well prior to adding it to the rice. Prepare rice as usual (We use a rice maker). Serve for dinner with any other stir fry, and reserve 1/2 to 1 cup of rice for use the next morning in this breakfast treat. Store rice overnight in an airtight container not much larger than the volume of rice so it doesn't dry out.
Using the package directions for liquid to rice ratio prepare jasmine rice, but substitute canned coconut milk (Polar or Thai Kitchen for example) for the water. The more you add, the sweeter it will be up to the max liquid. Be sure to shake or stir the coconut milk well prior to adding it to the rice. Prepare rice as usual (We use a rice maker). Serve for dinner with any other stir fry, and reserve 1/2 to 1 cup of rice for use the next morning in this breakfast treat. Store rice overnight in an airtight container not much larger than the volume of rice so it doesn't dry out.
The morning you're making the rice and eggs, dice the Citterio, and crack the eggs into a small bowl. Beat eggs lightly and whisk in 2 tbsp of water. The more water you add the fluffier the eggs will be, but don't add too much or they will get runny. Heat 4 tbsp of olive oil in a 10" skillet over medium high heat until it just starts to smoke. Carefully add the cold coconut rice (to avoid spattering), breaking up any chunks with your spatula. Brown the rice - if it begins to stick to the bottom of the skillet, add olive oil 1/2 tbsp at a time (you don't want it greasy but you don't want it sticking to the skillet). The rice does not need to be browned all over - heat it up and get a crust on at least some of it. Once you have a light toasty crust on the rice, add the Citterio and stir fry that in with the rice until just fragrant. Keep the rice and salumi moving to avoid burning - cook another minute or so. Lower the heat to medium and pour the prepared egg into the mixture, constantly stirring with your spatula to get a nice even mixture of egg and rice. Grind in a little freshly ground pepper - maybe a tsp or two. The egg should cook up almost like a quiche mixed in with the Salumi and rice. Once the bottom is cooked and has a light brown finish to it, flip spatulas full of egg so that the top can cook. Remove from heat and put on a plate once the eggs are cooked through and there is no more liquid, but don't let them burn.
After serving drizzle a few tablespoons (don't bother measuring - see picture above) of sweet Thai Chili Sauce onto the eggs. Serve immediately with a pepper grinder to add more zing, and a side of freshly ground black coffee, because everything goes better with coffee in the morning.
