Thai Red Curry Veggie Fried Rice

1. 1

   Rinse the rice several times under cold running water until the water runs clear.

2. 2

   In a saucepan, bring the rice, water, and coconut water to a boil. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid is absorbed, 20 to 25 minutes.

3. 3

   Heat the oil in a wok or large cast-iron skillet over medium heat. Add the shallot and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the red bell pepper, ginger, and lemongrass, and cook for 3 to 5 minutes. Add the curry paste and stir until well combined. Add the cooked rice and mix well. Push the rice mixture to one side of the wok and crack the eggs into the wok. Cook and stir the eggs until set and scrambled, about 3 minutes. Mix the scrambled eggs into the rice mixture. Add the frozen vegetables and mix well. Stir in the coconut milk.

4. 4

   Remove from the heat and sprinkle with Thai basil.

• Calories 244.77 kcal — Moderate 12%
• Protein 6.44 g — Moderate 13%
• Carbohydrate 36.97 g 13%
• Total Fat 7.28 g — Moderate 9%
• Saturated Fat 1.99 g — Moderate 10%
• Trans Fat 0.02 g ▲ High --
• Cholesterol 78.0 mg ▲ High 26%
• Sodium 143.4 mg — Moderate 6%
• Dietary Fiber 2.6 g ⌄ Low Source 9%
• Total Sugars 4.3 g --
• Added Sugars 1.52 g ⌄ Low Source 3%
• Calcium 82.94 mg ⌄ Low Source 6%
• Iron 1.23 mg ⌄ Low Source 7%
• Potassium 162.89 mg ⌄ Low Source 3%
• Vitamin A 122.8 mcg — Moderate 14%
• Vitamin C 25.73 mg ↗ Good Source 29%
• Vitamin D 0.64 mcg ⌄ Low Source 3%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Garlic 🧄
• Onions 🧅