“Mouthwatering Thai Brunch Medley: Aromatic Shrimp Scramble with Coconut Rice and Tropical Fruit Salad”

Allergens

Eggs, Fish sauce (contain fish), Shellfish (shrimp)

Ingredients

• 8 large eggs
• 12 oz medium shrimp, peeled and deveined
• 1 cup uncooked jasmine rice
• 1 can (13.5 oz) coconut milk
• 1/4 cup chopped green onions
• 2 tbsp fish sauce
• 2 tbsp vegetable oil
• 1 tsp sugar
• 1/2 tsp ground white pepper
• Salt to taste
• Fresh cilantro leaves for garnish
• Tropical fruit salad (kiwi, mango, pineapple, and papaya)

Instructions

1. In a medium bowl, whisk together the eggs, green onions, fish sauce, sugar, white pepper, and salt. Set aside.
2. Heat 1 tbsp of vegetable oil in a non stick pan over medium heat. Add shrimp and cook until pink, about 3 minutes. Remove from pan and set aside.
3. In the same pan, add remaining 1 tbsp of oil. Pour egg mixture into the pan and scramble until just cooked through, breaking up any large pieces. Set aside.
4. In a separate saucepan, combine jasmine rice, coconut milk, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes or until the rice is tender and has absorbed the liquid. Fluff with a fork.
5. Assemble your brunch medley by placing a scoop of coconut rice on each plate, followed by the shrimp scramble, and finishing it off with a serving of tropical fruit salad. Garnish with fresh cilantro leaves.

Chef’s Insight

Experiment with different fruits in your tropical fruit salad based on what's in season or available at your local grocery store.

Notes

For a vegetarian option, replace shrimp with tofu or diced bell peppers and onions.