Thai-Style Fried Not-Rice (Grain-free, Gluten-free)
If you, like I, set strange challenges for yourself like to eat vegetables for three meals a day as often as possible, you will adore this recipe. It’s a flavor- and color-packed way to start a day, but of course would make a terrific lunch or dinner. In my mind it exists in the realm of fried rice, but without the rice, so the focus stays on all of those lovely vegetables. (That said, feel free to add rice!)
Do you cook with coconut oil? It’s so delicious, and so good for you, you’ll find yourself reaching for it again and again when sautéing vegetables or making breakfast treats like pancakes. I love that it adds a Thai-inspired fragrance for zero effort – build on that with Thai curry paste, fish sauce, fresh lime, and basil and you’ll have a pan full of magic in just a few minutes. Assuming that CSA boxes and farmers markets will not be bereft of produce all season long, this is a terrific dish for plowing through a load of vegetables – mix and match with whatever is showing up.
If you don’t eat eggs, you could easily make this dish vegan by substituting soft tofu for the eggs. Scramble away! If you aren’t vegan and have leftover chicken or pork or steak from dinner the night before, add it! And certainly substitute whatever nuts you like best. Very adaptable.
Thai-Style Fried Not-Rice
2 large, organic eggs
1 Tbsp. soy sauce
1 Tbsp. Thai fish sauce, with more for seasoning
3 Tbsp. coconut oil, divided
2 tsp. green Thai curry paste (or curry powder, in a pinch)
1 tsp. each minced garlic and ginger
1/2 c. each chopped snow peas, sliced shiitake mushrooms, sliced carrots, and chopped asparagus
1/2 lime (or more, to taste)
2 Tbsp. sliced scallions
2 Tbsp. sliced basil and/or mint
2 Tbsp. chopped peanuts
In a small bowl, beat eggs, soy sauce, and fish sauce together. Set aside.
In a large skillet, heat 2 Tbsp. of the coconut oil over medium high heat. When oil is hot, add curry paste, garlic, and ginger and stir-fry for 1 minute. Add snow peas, shiitakes, carrots, and asparagus and stir-fry for 2-3 minutes. Push vegetables off to one side of the pan, add the remaining 1 Tbsp. of coconut oil, then pour the eggs into the empty side of the pan. Scramble the eggs and when set, stir around with the vegetables.
Squeeze the lime juice over the pan. Add the scallions and basil and toss. Adjust seasoning with fish oil and/or more lime. Serve immediately garnished with chopped peanuts.