Thai-Style Coconut Rice with Eggs

This delightful breakfast dish combines the creamy richness of coconut rice with perfectly cooked eggs, offering a satisfying start to your day. The subtle sweetness of the coconut milk complements the savory eggs, while a hint of salt and a sprinkle of fresh cilantro elevate the flavors. This recipe is not only traditional but also gluten-free and nut-free, making it suitable for a variety of dietary preferences.

Ingredients:

• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup water
• 1/2 teaspoon salt
• 2 large eggs
• 1 tablespoon vegetable oil
• Fresh cilantro, for garnish
• Sliced cucumber, for serving (optional)
• Sliced red chili, for garnish (optional)

Instructions:

1. Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and helps achieve fluffy rice.
2. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil over medium heat.
3. Once boiling, reduce the heat to low, cover the saucepan, and simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.
4. While the rice is cooking, heat the vegetable oil in a non-stick skillet over medium heat. Crack the eggs into the skillet and cook to your desired doneness (sunny-side up or over-easy). Season with a pinch of salt.
5. Once the rice is cooked, fluff it with a fork and let it sit covered for an additional 5 minutes.
6. To serve, place a generous scoop of coconut rice on a plate, top with the fried eggs, and garnish with fresh cilantro. Serve with sliced cucumber and red chili if desired.