Savoring the Sunrise: A Paleo-Friendly Cambodian Breakfast Adventure
This recipe brings you an exquisite, Paleo-friendly Cambodian breakfast with shrimp, rice, scrambled eggs, and fresh vegetables in a visually stunning presentation. Prepare to be transported to the land of Khmer cuisine with this mouthwatering meal.
Allergens
Shellfish (shrimp)
Ingredients
- 1 cup jasmine rice (uncooked)
- 2 cups coconut milk
- 4 large eggs
- 8 oz shrimp, peeled and deveined
- 1 cup bean sprouts
- 1/2 cup green onions, thinly sliced
- 1/4 cup cilantro leaves, chopped
- 2 tbsp coconut oil
- Salt and pepper, to taste
Instructions
- a. Cook the jasmine rice according to package instructions. Set aside. b. In a bowl, beat the eggs. Season with salt and pepper to taste. c. Heat 1 tbsp coconut oil in a non stick pan over medium heat. Add shrimp and cook until pink, about 2 3 minutes per side. Remove from pan and set aside. d. In the same pan, add remaining coconut oil. Pour beaten eggs into the pan and scramble until just cooked. Fold in bean sprouts and green onions. e. To serve, place a bed of rice on each plate, followed by scrambled egg mixture. Top with shrimp and garnish with cilantro leaves.
Chef’s Insight
To enhance the aroma, add a pinch of grated nutmeg to the cooked rice.
Notes
The recipe uses Paleo-friendly ingredients and avoids gluten, dairy, and processed foods.