INGREDIENTS

1 cup basmati or jasmine rice

¾ cup water

¾ cup coconut milk

2 tbsp vegetable oil or peanut oil

1 medium shallot, minced

½ cup sweet onion

¼ cup purple onion

4 cloves garlic, minced

½ red bell pepper, cut into bite-sized pieces

1 tbsp minced fresh ginger root

1 stalk lemon grass, chopped

2 tbsp Thai red curry paste

½ tsp madras curry powder

2 large eggs (optional)

½ cup chopped cabbage

½ (16 ounce) package frozen mixed vegetables

½ cup of diced pineapple

2 tbsp coconut milk

1 tbsp Rosie honey

6 fresh basil leaves, chopped

¼ tsp red pepper flakes (optional)

Directions

• Rinse rice in running water until water runs clear.

• Combine rice, water, and coconut milk in a saucepan and bring to a boil.

• Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

• Heat oil in a large skillet over medium heat.

• Add shallot and cook until softened, about 3 minutes.

• Add onions and garlic and cook until fragrant, about 30 seconds.

• Add red bell pepper and ginger. Allow to cook for 3 to 5 minutes.

• Add curry paste and curry powder, mix until well combined.

• Add cooked rice and mix well. Move the rice mixture to one side of the skillet and crack eggs into the skillet.

• Cook and stir eggs until set and scrambled about 3 minutes. Mix scrambled egg with rice mixture.

• Add chopped cabbage and vegetables and mix well for about 2 minutes. Add pineapple.

• Combine 2 tbsp coconut milk and Rosie honey.

• Stir in coconut milk mixture in fried rice, tossing for about a minute.

•  Remove from heat and sprinkle with fresh chopped basil and red pepper flakes if desired.

*Tips

Add cashew nuts if desired.

Red pepper flakes add a little kick to the flavor if you like spicy.

Boil frozen vegetables for about 2 minutes before adding them to rice ensure veggies are not undercooked after being added to the fried mixture.