Thai Breakfast Paradise: Fluffy Jasmine Fried Rice with Coconut-Poached Eggs & Spicy Green Beans

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups jasmine rice 4 cups water 2 tbsp vegetable oil 1 small onion, thinly sliced 2 cloves garlic, minced 2 cups bean sprouts 2 cups green beans, trimmed and chopped 3 tbsp soy sauce 2 tbsp oyster sauce 1 tbsp sugar 1 tsp fish sauce 1 tsp chili flakes (optional) Salt, to taste Pepper, to taste 6 large eggs 1 can (14 oz) coconut milk 2 tbsp vegetable oil (for frying the rice) Fresh cilantro leaves, for garnish Lime wedges, for serving

Instructions

1. Cook the jasmine rice according to package instructions and set aside.
2. In a large skillet or wok, heat 1 tbsp of oil over medium heat. Add sliced onions and cook until they become translucent.
3. Add minced garlic and cook for another minute.
4. Add cooked jasmine rice to the skillet and stir well to combine with onions and garlic. Cook for 3 4 minutes, stirring occasionally.
5. In a separate pan, blanch green beans in boiling water for 2 minutes, then drain and set aside.
6. In a bowl, whisk together soy sauce, oyster sauce, sugar, fish sauce, chili flakes (if using), salt, and pepper to taste. Set aside.
7. Add the bean sprouts to the rice mixture, stirring well to combine.
8. Pour the prepared sauce over the rice mixture and cook for another 2 3 minutes until heated through.
9. To poach the eggs, bring a shallow pan filled with water to a simmer. Crack each egg into a separate bowl and carefully slide them into the simmering water. Cook for about 4 minutes or until the egg whites are fully set but yolks remain runny. Remove the eggs from the water using a slotted spoon and set aside.
10. Heat 1 tbsp of oil in another pan and fry the cooked rice, stirring constantly to create a crispy texture on the bottom layer. This can take around 3 5 minutes. Once done, transfer the fried rice to a serving dish.
11. Top the fried rice with the spicy green beans, coconut poached eggs, and fresh cilantro leaves. Serve immediately with lime wedges on the side.

Chef’s Insight

The key to perfect poached eggs is to use fresh, cold eggs and cook them in gently simmering water.

Notes

Be sure to use a non-stick pan for frying the rice to avoid sticking and uneven browning.