Garden Thai Stir Fry
A Thai twist on a simple eastern staple, topped with a fried egg for a good portion of protein.
Wine Pairing:Coté Mas
Active Time:25 - 30 minutes
Total Time:30 - 35 minutes
- 1 lb broccoli
- 2 shallot
- 3 oz mixed greens
- 4 oz carrot
- 5 garlic chives
- 8 oz bell pepper
- 8 oz daikon
- coconut sugar
- Homemade vegan fish sauce
- Sesame oil
Proteins and More
- 1 cup jasmine rice
- 1 tbsp butter
- 2 tbsp olive oil
- 4 eggs
1: Cook rice
Add 1 ¾ cups water to a pot with a tight fitting lid.
Add jasmine rice and bring to a boil. Reduce heat to low and simmer with lid for 15 minutes. (Proceed to step 2 while waiting)
Remove from heat, set aside covered until ready to serve.
Alternatively, cook rice in rice cooker according to device instructions.
2: Prep vegetables
Peel and chop shallot.
Cut carrot into ¼” coins.
Cut daikon into ½” cubes.
Cut broccoli into small florets and slice stem into ¼” coins.
Destem bell peppers and remove seeds and veins. Thinly slice into 1” strips.
Thinly slice garlic chives.
3: Cook stir-fry
In a wok or large saute pan, heat 2 tbsp olive oil on high heat. When oil is hot but not smoking, add shallot. Cook for 30 seconds.
Add carrots and daikon. Cook for 2 minutes.
Add broccoli. Cook 2 minutes.
Add bell pepper, garlic chives, and thai sauce. Cook 2-3 minutes then turn off heat.
4: Fry the eggs
In a separate non-stick saute pan, melt 1 tbsp butter over medium heat.
Crack and add eggs one at a time to the pan (if pan is smaller do 2 at a time). Fry eggs to your preference. (Feel free to add a pinch of salt or pepper if you prefer)
Divide rice onto 4 plates. Top with a large handful of mixed greens, followed by cooked veggies, and topped with a fried egg.
If you like to cook rice, an electronic rice cooker is a must-have investment. They save time and prevent the problem of burning the bottom layer of rice. For a family kitchen, any big box store will have ones in the $30-$50 range that will make enough rice for 8-10 people.