​Coconut Thai Fried Rice

April 01, 2017
A sweet and salty take on a classic.

We've been on an Asian kick lately. Mike's in heaven. I'm a big fan, too. Especially when it comes to Thai food. Cashews, basil and garlic? Mmm. This coconut Thai fried rice is simple and tasty. The coconut makes it. I added a handful, but Mike eyed it skeptically before suggesting, "More." It was the right move!

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SERVES 6 

• 1 cup (uncooked) wild rice
• 1 cup (uncooked) brown rice​
• 1 tablespoon olive oil
• 1 yellow onion, peeled and chopped
• 1-1/2 cup chopped carrots
• 1 tablespoon minced garlic
• 2 tablespoons soy sauce
• 1/4 cup fresh chopped basil
• 1/2 cup sweetened coconut flakes (or up to 1 cup, if you want it sweeter)
• 2 eggs​
• 1/4 cup cashew halves
• Cilantro, chopped, for garnish
• Green onion, chopped, for garnish
• Avocado (optional), for topping

Mix the rice together and cook according to package directions. 

Heat the olive oil in a large skillet. Add the carrots. Cover and cook, stirring occasionally, until they begin to soften, 5-7 minutes. (If you find the bottom of your skillet is drying out, add 1 tablespoon water to help "steam" the carrots). Add the onion and garlic. Cook until onion is translucent and carrots are fully softened, another 4-6 minutes. 

Add the cooked rice, soy sauce, chopped basil and coconut flakes to the skillet. Stir to combine. Crack in the eggs, stirring quickly to scramble the eggs with the veggies. Cook another 2-3 minutes. 

Remove from heat. Just before eating, top with cashews, cilantro, green onion and avocado, if deserved.